Peach Melba Waffle Stack

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 3 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 1/2 cups whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 ripe peaches, sliced
• 1 1/2 cups fresh or frozen raspberries
• 3 tbsp honey
• 1 tbsp lemon juice
• 1 cup plain Greek yogurt
• 2 tbsp powdered sugar
• 1/4 cup sliced almonds, toasted
• as needed nonstick cooking spray

Instructions

1. 1Preheat a waffle maker to medium-high heat around 375°F and mist the plates lightly with nonstick spray so the batter does not stick.
2. 2Whisk the flour, cornstarch, sugar, baking powder, and salt in a large bowl until evenly combined and aerated.
3. 3In another bowl, beat the milk, eggs, melted butter, vanilla, and almond extract until smooth, then pour into the dry mix and stir just until a thick, pourable batter forms with a few soft lumps.
4. 4Rest the batter 5 minutes, then cook waffles until deeply golden and crisp on the outside, about 4 to 5 minutes per batch, transferring finished waffles to a 200°F oven on a rack to stay warm.
5. 5While waffles cook, warm the peach slices with half the raspberries, honey, and lemon juice in a small saucepan over medium heat until the fruit softens and juices turn syrupy, about 6 to 8 minutes; keep at a gentle simmer, not a hard boil.
6. 6Stir the Greek yogurt with powdered sugar until silky and lightly sweetened for a cool Melba-style cream.
7. 7To assemble, place a hot waffle on each plate, spoon warm peach-raspberry compote over the grids, add a generous dollop of sweetened yogurt, and top with remaining fresh raspberries.
8. 8Finish each stack with toasted sliced almonds and an extra drizzle of the warm fruit syrup so every bite is juicy, crisp, and summery.