persimmon & brown butter waffles

what I'm making for brunch this weekend

I'm easing into hosting this year, starting with the kind of relaxed weekend brunch in attempt to start the second month of the year on a brighter note. You know - good comfort eats, a laidback guest list, cozy sips and lots of hugs.

This weekend, I'm making brown butter persimmon waffles with the most gorgeous persimmon-maple compote for family members visiting from out of town- It's cozy meets bright - exactly what I need right now. The waffles are a bit of a love letter to persimmon season - we're using them two ways here. The super-ripe Hachiyas get pureed into the batter, while the firmer Fuyus turn into a maple-kissed compote that I've been putting on everything lately. And yes, browning the butter takes an extra five minutes, but I promise it's worth every second for that nutty depth it adds.

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Persimmon & Brown Butter Waffles with Persimmon-Maple Compote

Serves 6-8

Ingredients

For the Brown Butter:

• 12 tablespoons (170g) unsalted butter

• 1 vanilla bean, split (optional)

For the Waffles:

• 2½ cups (315g) all-purpose flour

• 2 tablespoons light brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ teaspoon ground cardamom

• 2 large eggs, room temperature

• 2 cups (480ml) whole milk, room temperature

• 1 cup (240g) Hachiya persimmon puree (from about 2 very ripe persimmons)

• 1 teaspoon vanilla extract

• Cooled brown butter (from above)

For the Persimmon-Maple Compote:

• 3 firm Fuyu persimmons, peeled and cut into ½-inch chunks

• ⅓ cup pure maple syrup

• 2 tablespoons unsalted butter

• 1 tablespoon fresh lemon juice

• ¼ teaspoon ground cardamom

• Pinch of salt

• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)

To make

The Brown Butter:

1. Place butter in a light-colored saucepan over medium heat. If using vanilla bean, add it now.

2. Cook, swirling occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes.

3. Immediately transfer to a heat-safe bowl, scraping up brown bits. Remove vanilla bean if used.

4. Let cool to room temperature while preparing other ingredients.

The Persimmon-Maple Compote:

1. Combine all compote ingredients in a medium saucepan.

2. Cook over medium heat, stirring occasionally, until persimmons are tender but still hold their shape, about 8-10 minutes.

3. Remove vanilla bean if used. Keep warm or refrigerate and reheat before serving.

The Waffles:

1. Preheat waffle iron. Heat oven to 200°F for keeping waffles warm.

2. Whisk flour, brown sugar, baking powder, baking soda, salt, and cardamom in a large bowl.

3. In a separate bowl, whisk eggs, milk, persimmon puree, and vanilla.

4. Pour in cooled brown butter, leaving behind any white solids.

5. Fold wet ingredients into dry until just combined. Don't overmix - some small lumps are good.

6. Cook in waffle iron according to manufacturer's instructions until golden brown.

7. Keep warm in oven while cooking remaining waffles.

To Serve:

Layer waffles with a generous dollop of whipped mascarpone or whipped cream and warm persimmon-maple compote.

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Whether you're hosting friends or just treating yourself, this is the kind of breakfast that makes your weekend feel a little more special.

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P.S Follow me along on Instagram for some quick, easy and flavorful recipes that I will be sharing ahead of the upcoming famous game day.