I discovered this lovely recipe in Michael Chiarello’s book, Bottega: Bold Italian Flavors from the Heart of California’s Wine Country. You can use any fruit you like, as long as it’s soft and ripe. This morning I used fresh raspberries and blueberries, which gave breakfast an oddly patriotic look.
GC gave me a beautiful All-Clad Belgian Waffle Maker from Williams-Sonoma for Christmas. Mark Bittman’s recipe for overnight yeast-risen waffles, from his book How to Cook Everything, is one of my favorite ways to prepare waffles; it just requires a bit of planning. I recommend using SAF instant yeast. I also like to add fresh fruit; this morning, for example, I used some lovely blueberries.