This is a truly indulgent way to start Valentine’s day. You can make the batter, sauce and the cream in advance so, if you want to treat someone, you can whip this up in a flash!
Start by making the cherry sauce. Place the cherries in a large saucepan with 50g sugar. Bring to the boil then turn down to a medium simmer. Cook until you have a syrupy sauce that coats the back of a spoon.
To make the candied almonds, place 4 tablespoons of sugar in a saucepan with a tablespoon of water. Bring to the boil and keep on the heat until the sugar has a syrupy consistency but is’t yet browned. Tip in the almonds and stir vigorously with a wooden spoon. The sugar will start to crystalise and stick to the almonds. Remove from the heat as soon as this happens and leave to cool.
For the waffles, mix together the flour, baking powder and bicarbonate of soda. Add the egg, melted butter and buttermilk and whisk vigorously until smooth. Lightly oil a waffle iron and place a ladle of the batter inside. Cook until golden brown on the outside but still fluffy in the middle. Repeat with the rest of the batter.
Whisk together the vanilla, double cream and the remaining 2 tablespoons of sugar until thick.
Serve the waffles with a generous dollop of chantilly cream, a big spoonful of cherry sauce and scatter over the almonds to finish.
60g butter, melted then cooled slightly
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
200g fresh cherries, stoned
150ml double cream
Seeds from 1 vanilla pod or 1 teaspoon vanilla extract
6 tablespoons caster sugar, divided
Handful blanched almonds
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