Ingredients

COMPOTE

2 tablespoons butter

1/2 cup packed light brown sugar

1 tablespoon lemon juice

1/2 teaspoon cinnamon

3 firm-ripe pears or apples, peeled and sliced 1/3 in. thick

1/2 cup pomegranate seeds

WAFFLES

2 cups whole-wheat flour ( milder and softer whole-wheat flour such as pastry or Sonora)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 large eggs

2 to 2 1/4 cups buttermilk

1/4 cup applesauce

2 to 3 tbsp olive oil

Preparation

  1. Make compote: Heat butter, sugar, lemon juice, and cinnamon in a 12-in. frying pan over medium heat, whisking occasionally, until melted. Add pears and cook, stirring gently a few times, until slightly soft, 5 to 10 minutes. Remove from heat and stir in pomegranate seeds.

  2. Meanwhile, make waffles: Heat a waffle iron according to manufacturer’s directions. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk eggs to blend, then whisk in 2 cups buttermilk, the applesauce, and 2 tbsp. oil. Whisk in flour mixture until smooth.

  3. Cook a small test waffle, coating grids with cooking oil spray if suggested by manufacturer. If it’s drier than you like, whisk another 1 tbsp. oil and 1/4 cup buttermilk into batter. Cook remaining waffles.

  4. Reheat compote over medium-high heat and serve with waffles.