Waffle Sundaes

Enjoy these waffles made using fruit and topped with vanilla ice cream - a perfect dessert. MORE+ LESS-

By Pillsbury Kitchens

February 2, 2011

cups sliced fresh fruit (such as nectarines, plums or apricots), peeled if desired

1/3

cup amaretto

tablespoons sugar

cups buttermilk complete pancake & waffle mix

1 1/4

cups water

1/4

cup oil

teaspoon almond extract

egg, beaten

pints (4 cups) dulce de leche or vanilla ice cream

Hide Images

1

In medium nonmetal bowl, combine sliced fruit, amaretto and sugar; toss gently. Let stand at room temperature for at least 1 hour before serving to marinate.
2

Heat waffle iron. In another medium bowl, combine pancake mix, water, oil, almond extract and egg; stir just until large lumps disappear. Spray waffle iron with nonstick cooking spray. Spoon half of batter into waffle iron; bake until steaming stops and waffle is golden brown. Repeat with remaining half of batter.
3

To serve, divide each waffle into 4 pieces; place each on individual dessert plate. Top each with 1/2 cup ice cream and 1/2 cup fruit mixture with juices.

If desired, omit the amaretto and use 1/4 cup apple juice plus 1/4 teaspoon almond extract.
To make scooping ice cream a breeze, place it in the refrigerator for 30 minutes before serving.
Make the waffles early in the day; let them cool. Store the waffles, loosely covered, at room temperature. If desired, warm them briefly before assembling the dessert.