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Hello, foodies…

It's official…the holiday season is upon us! The local radio stations are playing Christmas music and I just ate my very first piece of peanut butter fudge. Gosh, I LOVE this time of year! I hope you're getting in the spirit and making some progress on your gift list. We're doing even more this Sunday to help you find the perfect presents…In the Kitchen with David is a supersized 5 hours and every single item is on Easy Pay!

So is your December calendar already full? Maybe you've got some holiday parties? Cookie exchanges? What about a festive holiday brunch? You may not have thought about brunch, but there's no better way to begin a marathon day of decorating or feed a houseful of holiday guests. Especially if you serve something as delicious as Sunday's recipe!

Gingerbread Waffles with a Pear-Walnut Compote

This recipe is prepared with the George Foreman Evolve Grill with 6 Removable Nonstick Plates (K33054).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Waffles:

1 cup all-purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1-1/4 tsp ground ginger

3/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1/3 cup packed brown sugar

1 egg + 1 egg white

3/4 cup nonfat Greek yogurt

1/4 cup molasses

1/4 cup vegetable oil

2 Tbsp milk

Compote:

2 Tbsp butter

1/4 cup maple syrup

1/4 cup brown sugar

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

1/8 tsp salt

3 pears peeled, cored and diced

1/2 cup walnuts, chopped and toasted

Directions:

Preheat a waffle iron.

To prepare the waffles, place the flour, baking powder, baking soda, salt, and ground spices in a large bowl. Lightly whisk the ingredients until well-combined. Set aside.

Whisk together the brown sugar, egg, egg white, yogurt, molasses, oil, and milk in a medium bowl until completely combined. Pour the liquid mixture over the dry ingredients and whisk until mixture is smooth and there are no lumps.

Spray the waffle iron with nonstick cooking spray and make the waffles. (Refer to your waffle iron instruction manual for help.)

To prepare the compote, melt the butter in a large skillet over medium heat. Stir in the maple syrup, brown sugar, nutmeg, cinnamon, and salt and continue stirring until the sugar dissolves. Add the pears and walnuts, toss, and cook for 6–8 minutes, stirring occasionally. Serve warm over the waffles.

I don't want the term "compote" to intimidate you. You've probably seen that word on menus at five-star restaurants and gourmet bakeries, but it's not a challenging task. Compote literally means "fruit cooked in syrup," and as the directions in this recipe indicate, you're just cooking the pears until they're soft. You can make fruit compote from any fresh, dried, or frozen fruit…raspberries, figs, you name it. Don't be afraid to experiment with seasonings and even a flavored liqueur. And, don't forget that a compote is not just for waffles or pound cake. It can complement a pork tenderloin, lamb shanks, and other roasts beautifully.

So now that you've got a tasty brunch recipe, what about a quick appetizer or fuss-free dessert? Surely you'll need both recipes this month. How about a Pizza Dip?

Or better yet, a Baked Fudge Pudding Cake?

Sunday's "Cookbook Corner" is a choice of two books…Kraft or Crock Pot Recipe Collection (F09853). Kraft brings you 362 party-perfect, easy-to-follow recipes in a hardcover binder and Crock Pot contains 512 recipes solely for that underutilized kitchen appliance. It, too, comes in that same stays-open binder. These books offer the much-needed variety you need for now and for every party or get-together. Buy one for yourself; buy the other as a gift! 

Time for your blog question, foodies...since Sunday's recipe is for brunch, tell me, what do you typically make on Saturday or Sunday mornings? Tasty omelets? Pancakes? Steak and eggs? Growing up, my mother usually made eggs, grits, and sausage. I can still taste those grits now. I'll see you Sunday for our BIG 5-hour In the Kitchen with David. Everything is on Easy Pay! Come on...let's knock out your gift list!

Keep it flavorful! 

—David