Chestnut Waffles with Pears

Ingredients

• 300 g Pears (2 Pears)
• 50 g pre-cooked chestnuts (vacuum-packed or canned)
• 2 Eggs
• 1 pinch salt
• 6 tbsp rapeseed oil
• 100 g flour (type 1050)
• 100 ml pear juice
• 1 tbsp powdered sugar

Instructions

1. 1.

   Wash the pears, halve them, quarter and core.

2. 2.

   Coarsely dice one pear, add it with the chestnuts to a tall container and puree with an immersion blender. Cut the remaining pear quarters into fine strips.

3. 3.

   Separate the eggs. Beat the egg whites with salt in a bowl until stiff peaks form using a hand mixer.

4. 4.

   Add the yolks with 5 tbsp rapeseed oil to another bowl and whisk until frothy with the hand mixer.

5. 5.

   Sift in the flour and fold it in with the chestnut puree and pear juice.

6. 6.

   Fold in the beaten egg whites with a whisk. Let the batter rest for 10 minutes.

7. 7.

   Meanwhile heat a waffle iron. Brush each section with remaining rapeseed oil and bake the batter into six golden-brown waffles per portion.

8. 8.

   Sift powdered sugar over one waffle, sprinkle with pear strips, serve immediately. Freeze the remaining waffles and reheat in a toaster as needed.