Buttermilk Waffles with Cherry Almond Sauce

Since I have Friday's off (for the time being), I decided it might be fun to make a tasty breakfast for myself and Garrick. I just happened to see a magazine at his work that caught my eye: bon appetit. And they had the most delicious sounding recipes, so I stole it. And I'm not even sorry.

Because I got to make buttermilk waffles with cherry almond sauce and it was delicious! So I'm here to share it with you.

This recipe is adapted from the March 2009 issue of bon appetit magazine.

Buttermilk Waffles with Cherry Almond Sauce
Sauce:

 1 12 oz bag frozen pitted dark sweet cherries (don't thaw)
1 cup cherry preserves
1/2 tsp almond extract

Waffles:
2 cups all purpose flour
3 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 cups buttermilk*
6 Tbsp unsalted butter, melted

*You can substitute buttermilk by adding 1 Tbsp of vinegar to each cup of regular milk.

For the sauce:
Combine the frozen cherries and cherry preserves in a saucepan, and bring to a boil over medium high heat, and stir until the cherries begin to thaw and juices form. Boil gently for about 3 minutes, or until thickened slightly. Remove the sauce from the heat, and add the almond extract.

For the waffles:
Heat your waffle iron. Sift the flour, sugar, baking powder, and salt into a bowl to blend. Whisk in the buttermilk, then the melted butter. Grease your hot waffle iron, preferably with unsalted butter, and pour about 1/2 cup of batter in each grid, and cook until golden brown and crispy on the outside. Top with cherry sauce and enjoy.

These are amazing, and really easy to make. Do this next weekend. You won't regret it