Ingredients

makes 6

　　8 ounces crème fraîche

　　1/4 cup confectioners’ sugar

　　1 1/4 cups all-purpose flour

　　3/4 cup coarse yellow cornmeal

　　3 tablespoons plus 1 teaspoon granulated sugar

　　4 teaspoons baking powder

　　1 teaspoon salt

　　2 large eggs

　　1 1/2 cups low-fat buttermilk

　　1/2 teaspoon pure vanilla extract

　　1/3 cup vegetable oil

　　5 tablespoons unsalted butter, melted

　　Apricot-Cherry Compote (recipe follows)

　　

Apricot-Cherry Compote

1 pound apricots, quartered

　　1 cup sugar

　　2 teaspoons fresh lemon juice

　　Pinch of salt

　　1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)

　　(makes about 3 cups)

　　

Step 1

Whisk together crème fraîche and confectioners’ sugar in a small bowl. Refrigerate until ready to use (up to overnight).

　　

Step 2

Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.

　　

Step 3

Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer’s instructions until golden brown. Place waffles on a baking sheet in a 200°F oven to keep warm while you make the rest. Serve topped with compote and sweetened crème fraîche.

　　

Apricot-Cherry Compote

Step 4

Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.