Waffle Wednesday

Buttermilk Waffles with Cherry-Almond Compote & Yogurt

For cherry-almond compote

1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)

1 cup cherry preserves

1/2 teaspoon almond extract

For buttermilk waffles

2 cups all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups buttermilk 

9 tablespoons unsalted butter, melted, divided

Plain or vanilla yogurt

For the cherry-almond compote

Combine frozen cherries and preserves in medium saucepan. Bring to a boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat, stir in almond extract.

For the buttermilk waffles

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron. Brush waffle iron grids lightly on both sides with some of the remaining melted butter. Pour 1/2 cup or more of the waffle batter, over each grid. Cook until golden. Top with yogurt and cherry-almond compote.