Favorite

Buttermilk Palisade Peach Bourbon Waffles 

Urban Steam Coffee Bar and Cafe

1025 S. Sierra Madre St., 473-7832, urbansteamcoffee.com

For waffle:

1 c. unbleached flour

1 tsp. baking powder

1/3 tsp. baking soda

dash of salt

¼ tsp. cinnamon

1¼ tbsp. cane sugar

2 tbsp. canola oil

1 large egg

½ tsp. vanilla extract

½ c. buttermilk

¼ c. bourbon (we used Bulleit Bourbon)

½ c. small diced and peeled fresh Colorado peaches

For candied pecan topping:

2 tbsp. cane sugar

1 tsp. water

dash of cinnamon

dash of salt

¼ tsp. bourbon

½ c. chopped pecans

For whipped cream topping:

1 c. heavy whipping cream

2 tbsp. maple syrup

1 tsp. cinnamon

2 tsp. bourbon

Additional topping:

½-1 c. small diced fresh Colorado peaches

For candied pecans:

In a small saucepan, bring first five ingredients to a boil under medium heat, stirring constantly. After 1 minute of bubbling the mixture, add pecans and stir to coat. Allow mixture to boil another 30 seconds. Transfer to a plate to cool.

For whipped cream topping:

Combine all ingredients in a cold metal bowl, and whisk until solid peaks form. Keep cool and off to the side.

For waffles:

Combine dry ingredients in a medium bowl and whisk until mixed. Combine wet ingredients, including peaches, in a medium bowl and whisk until mixed. Add the wet ingredients to the dry ingredients and stir until combined. Be careful to not over-mix, as batter will become tough. Ladle appropriate amount of batter into your waffle maker and follow the settings in your instruction manual. When waffle is cooked, place on plate, top with desired amount of diced fresh peaches, whipped cream and candied pecans. Enjoy! Makes 2 to 3 waffles.

Aftertaste

This buttermilk waffle is an excellent way to celebrate Colorado's scrumptious peaches. The cream of the crop of peaches are enhanced and brought to light with bourbon, maple and candied pecans. We have been enjoying peaches at the shop in our little spare time, and felt so inspired to include them in one of our recipes. We plan to be serving this in our shop next year when the peaches are ripe and in season.

— Submitted by cook Erika Kaszczyszyn and owner Kelly Bubach

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