Description
A recipe for Hazelnut Harvest Waffle With Cranberry Pear Sauce

Ingredients

• 2 cups cranberries, fresh or frozen
  
• 1 cup orange juice
  
• 2/3 cup sugar
  
• 2 pears, peeled, cored, cut into
  
• 1-inch cubes
  
• 1 teaspoon bourbon or vanilla
  
• 1 cup low fat whipped topping
  
• 3/4 cup canned, solid-pack pumpkin
  
• 3/4 cup whole milk
  
• 2 eggs
  
• 1 tablespoon vegetable oil
  
• 1 2/3 cups pancake mix
  
• 1 cup hazelnuts, toasted, skin removed, chopped (plus additional to garnish, if desired)
  
• 1 1/4 teaspoons ground all spice
  
• Ground cinnamon, to garnish (if desired)

Preparation
Bring cranberries, orange juice and sugar to slow boil over medium-high heat in medium saucepan. Cook 7 minutes. Add pears and continue to slow boil 6 to 8 minutes until berries burst, pears are softened and mixture is reduced to 2 cups. Remove from heat.

Stir bourbon or vanilla into whipped topping until blended; cover and refrigerate.

Whisk pumpkin, milk, eggs and oil in small bowl until blended. Stir in pancake mix, hazelnuts and allspice until blended. If mixture is too thick, add additional milk.

Spread 1 1/3 cups batter over preheated waffle iron. Cook as directed on mix package. Place 1/4 cup cranberry-pear sauce and dollop whipped topping over each waffle square. Garnish with ground cinnamon and chopped hazelnuts, if desired. Serve immediately.

Nutrition
Nutritional Analysis Per Serving: Calories 750 (35% Calories from Fat), 16g Protein, 111g Carbohydrate, 11g Fiber, 30g Fat, 4.5g Sat. Fat, 120mg Cholesterol, 710mg Sodium

Serves
Makes 4 (2-waffle squares each) servings

Variations
no information available