Peach Waffle Syrup Recipes

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PEACH WAFFLE SYRUP



Peach Waffle Syrup image

"I make this sweet chunky syrup on Saturday mornings when my husband and I have extra time," says Kristina Dalton of Coker, Alabama. "You can substitute fresh or canned peaches," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 6

1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped
2 cups water
1/2 to 2/3 cup confectioners' sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large saucepan, combine peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. , Combine cornstarch and cold water until smooth; gradually add to peach mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PEACH WAFFLES



Peach Waffles image

Make and share this Peach Waffles recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup butter
1/2 cup sugar
2 large eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups sliced peaches, chopped into 1/4 inch pieces
1/2 teaspoon vanilla
1/2 teaspoon lemon juice

Steps:

  • In a large metal or glass bowl, cream the butter and sugar together. Add the eggs and beat until well mixed.
  • In a seperate bowl, sift the flour with the baking powder and salt.
  • Add the flour mixture to the egg mixture along with the milk, lemon juice and vanila. Mix well. Fold in the peach pieces.
  • Bake in a well-greased waffle iron according to manufacturer's instructions.

Nutrition Facts : Calories 375.5, Fat 13.9, SaturatedFat 8, Cholesterol 103.3, Sodium 431.5, Carbohydrate 55, Fiber 1.8, Sugar 20.5, Protein 8.2

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