I have a new gadget that I snuck onboard the boat this weekend. Not exactly sure where I’m going to stow it but I’ll be sure to keep it out of sight of the captain. It meets 3 out of 4 of the “NOT for a Sailboat” criteria: it’s heavy, it’s single use and it doesn’t have anything to do with sailing. The only thing it does have going for it, is that it’s not breakable. It’s my new stove top waffle iron. I’ll have to think of other purposes for it other than just making waffles so I can justify this great find. Maybe paninis. Hot sealing cut dock lines? No, I won’t mention that.

Peaches are in peak season now and I buy them every chance I can get. That means I usually have some in every stage of ripeness. Some dishes like Peach Cobbler can use peaches that are not perfectly ripe. But for Peaches & Creme on waffles you’ll want the ripest of peaches with all of their juice. And that’s just what I had in mind this morning.

Peel the peaches. Hopefully they’re ripe enough that the skin easily pulls away. This rarely happens but I had a couple that did today.

Waffles

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(Follow Bisquick recipe)
2 cups Bisquick
1 1/3 cups milk
1 egg
2 tablespoons vegetable oil

Pam or Spray Canola Oil

Now mix up the waffle batter. You can use any waffle recipe. My go-to is always Bisquick. Mix all the ingredients until smooth and set aside while you prepare the cream sauce.

Peaches & Creme with Nutmeg

2 tablespoons salted butter
1/2 teaspoon vanilla extract
2 tablespoons brown sugar
1 dash ground cinnamon
Freshly ground nutmeg

1/2 – 2/3 cup heavy whipping creme
4 ripe peaches, sliced with their juice

On low heat, warm the butter in a pan until just melted. Add the rest of the ingredients except the peaches. Stir on low heat for 2-3 minutes until sugar melts. It can simmer, but not come to a boil.

My new nutmeg grater. My 40-year-old grater finally broke down.

Take off the heat, fold in the peaches and their juice and blend until the peaches are warmed and well covered in the sauce. Set aside while you cook the waffles.

Generously spray the two sides of the waffle pan with spray canola oil. Then heat up the waffle pan. If you are using a cast iron stove top pan, pull apart by unhinging and warm up each pan on a medium flame on your stove.

Once the oil becomes very hot (just beginning to smoke) pour 1/2 – 2/3 cup batter onto the pan. Place the other (top) of the waffle pan on top, hinging together. This may take some practice!

Let bake on a low to medium flame for about 5 minutes. (Open up the pan and peek inside, using a knife or fork to pull up the waffle to see if it has browned.) Flip the pan over and cook the other side for about 3-4 minutes.

Place waffles on serving plates, spoon a generous amount of peaches and cream on top and grate on some more nutmeg. Serve warm.