10 Belgian sugar waffles, item no. 1304
750 g plums
150 ml red wine
1 ½ tbsp sugar
1 sachet of mulled wine mixture
2 tsp cornflour
icing sugar
mascarpone
Defrost the Belgian waffles at room temperature for approx. 120 minutes. Place a sieve over a pan, drain the plums and leave to drain well. Set the plums aside.
Bring the plum juice, red wine and sugar to the boil. Add the mulled wine fix and simmer for approx. 10 minutes until the liquid has reduced by half.
For an non-alcoholic alternative, simply substitute the red wine with redcurrant or blackberry juice.
Stir the cornflour into a little cold water until smooth and add to the mulled wine mixture. Bring to the boil for approx. 1 minute while stirring until the liquid has thickened. Fold in the plums, leave the mixture to cool and remove the mulled wine mixture sachet.
Sprinkle the waffles with icing sugar. Serve with the mulled wine plums and mascarpone dumplings.
Hint: When heated to approx. 140-160 °C, the icing sugar caramelises on top of the waffles.