Belgian Waffles with Mango Blueberry Compote

Preparation

Belgian Waffles

1. Preheat the waffle iron.
2. Sift together flour, baking powder and salt in a medium bowl and set aside.
3. In a second bowl, beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
4. Add the vanilla extract, melted butter, and milk to the egg and sugar mixture and whisk until combined.
5. Combine the mixed wet ingredients with the dry ingredients and whisk just until blended. Do not overmix.
6. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 2 to 3 minutes.
7. Using a rubber spatula to fold the egg whites into the batter. Do not overmix!
8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
9. Close and cook as per manufacturer's instructions until golden brown, about 2 to 5 minutes.

 Mango Blueberry Compote

1. Add frozen blueberries and mangos to a large pot and heat over medium-high until blueberries break down and mangoes become soft about 10-15 minutes. Stirring occasionally.
2. Bring fruit to a light boil, stir in sugar, and return to a boil.
3. In a separate small bowl, whisk together cornstarch and water and pour over the fruit.
4. Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.
5. Bottle up and store in the fridge or freezer, or use right away on the waffles.

If you store in the freezer, only fill about 3/4 of the jar. The filling should keep in the freezer for 3-4 months, or in the fridge for about 1-2 weeks. Reheat in the microwave to soften back up, you may need to add a little water to reach desired consistency.