Pine nut butter milk waffles with caramelized rum-pineapple

Ingredients

Directions

1. 1

   Caramelise 100 g sugar in a pan over low heat until golden. Add 50 g pine nuts and immediately run thinly on a lightly oiled piece of aluminium foil. Let it cool down

2. 2

   Peel the pineapple, cut out the hard stalk. Finely dice the flesh. Heat 25 g butter in a frying pan, add pineapple and fry lightly while turning. Sprinkle with brown sugar and allow to caramelize slightly. Add rum and lemon juice, heat briefly and set aside

3. 3

   Coarsely chop 50 g pine nuts. Whip 125 g butter, 50 g sugar, salt and vanilla sugar until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in with buttermilk. Fold in chopped pine nuts. Let dough rest for about 10 minutes

4. 4

   Heat a rectangular double waffle iron, brush thinly with oil. Put 1 1/2-2 tbsp. of dough into each rectangle (12 x 10 cm), spread a little with the back of a spoon and bake at medium heat until golden brown. Remove and place on a cake rack. Process remaining wafer dough in the same way

5. 5

   Break the pine nut caramel into small pieces. Dust the waffles with icing sugar. Arrange on plates decorated with some pineapple, pine nuts and lemon balm

6. 6

   Waiting time approx. 10 minutes