280gapricot halves from the tin410g natural sweetet
250mlapple juice
1tsplemon zest
1-2cloves
2tspcornstarch
Instructions
Beat the butter and sugar with the hand mixer until frothy. Gradually stir in the eggs. Mix flour with baking powder and nuts and mix alternately with the milk under the butter egg mass.
Grate the marzipan roughly and stir in the batter.
Let the dough rest for 20 minutes.
apricot compote
Wash the apricots and cut into strips.
Boil the apple juice, lemon zest and cloves in a small pot. Mix the cornflour with a little cold water, add to the broth and bring to a boil. Put the pot in front of the heat, add the apricots and let it rest for 10-15 minutes.
Bake waffles in hot waffle iron in portions golden brown.
Serve with apricot compote. The waffles taste fresh the best.