Chocolate Waffles With Poached Cherries

(via www.nctimes.com)

(Prep and cooking time 1.25 hours)

• 2 pounds fresh cherries, rinsed and pitted
• .75 cup plus 2 tablespoons granulated sugar
• 1/3 cup orange juice
• 2 tablespoons lemon juice
• 1 vanilla bean, split lengthwise
• 8 ounces mascarpone cheese
• .5 cup whipping cream
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• .25 cup unsweetened cocoa
• 2 teaspoons baking powder
• .25 teaspoon salt
• 1 large egg
• 1 cup milk
• 3 tablespoons melted butter
• Cooking oil spray
• Powdered sugar

In a 3- to 4-quart pan over medium heat, stir cherries, .5 cup granulated sugar, orange juice, lemon juice and vanilla bean until cherries are juicy and sugar is dissolved, 3 minutes. Adjust heat to maintain a simmer; stir occasionally until cherries are soft, about 10 minutes. Remove from heat; if making up to 2 days ahead, cover and chill (reheat before serving).

Meanwhile, in a bowl with a mixer on low speed, beat mascarpone, cream, vanilla and 2 tablespoons granulated sugar until soft peaks form. Cover and chill up to 2 days (if needed, whisk to thicken before serving).

In another bowl, mix .25 cup granulated sugar and the flour, cocoa, baking powder and salt. In a bowl, beat egg to blend with milk and butter. Stir into flour mixture until evenly moistened.

Turn a waffle iron to high heat; spray both sides lightly with cooking oil spray. When hot, add about 1.25 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle; keep warm on a baking sheet in a 200 F oven up to 15 minutes. Repeat to cook remaining waffles.

Place a waffle on each of 6 dessert plates; sprinkle with powdered sugar. Top with cherries and juice (discard vanilla bean), then mascarpone cream.

Makes 6 servings.

Nutrition information per serving: 632 cal., 10 g pro., 33 g fat (20 g saturated), 78 g carbo., 3.7 g fiber, 376 mg sodium, 110 mg chol.