Hot Apricot Waffle Topping with Pecan Waffles

September 24, 2010 in Condiments, Pancake/Waffle Recipes by Joyce Bunderson

This topping actually can be used on top of ice cream, frozen yogurt, Greek yogurt, pound cake, Dr. Grandma’s Strawberry Shortcake Muffins, and, of course, waffles or pancakes.


2 cups fresh ripe apricots, without pits
1 tablespoon sweetener of your choice (use more if desired)
2 teaspoons lemon juice


Blend or chop the apricots and sweetener until smooth; cook for 4 – 5 minutes. Pour over waffles.

Pecan Waffles

If you’re planning to top your waffles with the Fresh Apricot Waffle Topping, make it first; then you know it will be ready for the fresh-off-the-waffle-iron, waffles. The waffle recipe I use is shown below.


2/3 cups whole wheat flour
1/4 tsp salt
2 tsps baking powder
1 tsp cinnamon
1/4 cup sweetener of your choice
1 1/3 to 1 ½ cups milk
2 extra large eggs, about ½ cup egg substitute
4 tablespoons extra virgin olive oil
1 teaspoon vanilla
½ cup finely chopped pecans


Separate the eggs. Mix the yolks, oil, water and vanilla. Mix the dry ingredients. Add the milk/yolks mixture to the flour mixture. Let stand for a few minutes. Whip egg whites until they form peaks. Fold the whites into the waffle mixture. Bake on waffle iron following manufacture’s directions.

Dice the fresh apricots.

Cook the apricots and other ingredients.

Chop the nuts.

Bake the waffle.

Serve the pecan waffle with the fresh apricot topping.