Pumpkin waffles with creamy caramel and Pedro Ximénez

Pair with Pedro Ximénez

The reason for choosing this récipe was to pair the pumpkin waffle with caramel and Pedro Ximénez cream, a seasonal product of autumn, with a glass of Pedro Ximénez Sherry, to give a wonderful common flavour in both solid and liquid forms. The sweetness of the Pedro Ximénez homgenises with the pumpkin waffle and its caramel cream prepared with the same type of wine in this marriage of similar flavours, while at the same time the acidity refreshes the palate and invites us to continue eating.


200 gr 
white sugar
75 gr 
unsalted butter, cubed, at room temperature
120 ml  
whipping cream (min 35% fat), lukewarm
half teaspoon  
Half teaspoon  
vanilla extract
200 gr 
wheat flour
One and a half teaspoons  
baking powder
Half a teaspoon  
bicarbonate of sodium
45 gr 
icing sugar
240 ml  
1 teaspoon  
vanilla extract
125 gr 
pumpkin puree



For the caramel and Pedro Ximénez cream sauce

  • Put the sugar in a large pan on médium heat and stir constantly until it begins to set. It will go from a solid to a liquid state with a light golden colour going to an intense amber with the consistency thickening as it cooks. Once it reaches a thick syrupy consistency, stop stirring to avoid it crystallising; roll the pan around occasionally to ensure it is uniformly hot (the heat should not exceed 180 degrees or the colour be allowed to get too dark as the sugar can burn in seconds and it will be no use).
  • Once the sugar has reached the desired consistency and colour, add the butter immediately but carefully to avoid splashing and burns. The sugar will bubble up as soon as it comes into contact with the fat. Stir the mixture till it is completely homogenised.
  • Now add the tepid cream slowly and without stopping stirring until a smooth homogenous texture is achieved. The sugar will start bubbling up again.
  • Finally we add the salt, vanilla extract and the Pedro Ximénez. Stir until all the ingredients are well mixed and remove the pan from the heat. Let the mixture rest for 10-15 minutes.
  • Once cool enough, pour the mix into a glass jar and allow it to cool to room temperature.
  • While we are not using it, make sure the jar is well sealed and keep it refrigerated. It will keep up to 1 month.

For the waffles

  • Put the flour, one spoonful (15 gr) of icing sugar, the baking powder, the bicarbonate of sodium and the salt into a large mixing bowl and mix well till homogenous. Set aside.
  • Separate the eggs keeping the yolks aside and whip up the whites with an electric whisk at médium speed. Next add the remaining two spoonfuls (30 gr) of sugar without stopping whisking. When all the sugar is added, adjust the whisk to high speed and keep whisking until a fairly stiff consistency is reached. Set aside.
  • In a separate large mixing bowl, mix the yolks, the buttermilk, the vanilla extract and the pumpkin puree until it reaches a uniform and creamy texture.
  • Next we add the previous mix (paragraph 3) which was set aside (paragraph 1), and with the help of a silicone spatula xix it all together just enough to be more or les integrated.
  • Finally we fold in the egg whites very gently using the spatula with very gentle movements to avoid ruining their volumen.
  • Once the mix is ready preheat the waffle cooker according to the maker´s instructions and grease the inside surfaces with a pastry brush (a step we will need to repeat with each waffle)
  • When the machine has warmed up drop the dough into each of its cavities, close it and wait till the waffle turns a light gold (or whatever is your preference) on both sides. Between each waffle keep the dough refrigerated.
  • As each waffle is removed, place it on a grill tray. When they are just cooked and hot they are fragile, so they should be removed carefully with a spatula.
  • Servet he waffles still warm with a generous helping of caramel cream PX sauce.
  • Should there be too many waffles, they will keep at room temperatura, well covered and protected from the air for 2-3 days. To refresh them simply put them in the heated waffle cooker or in a toaster.
  • Garnish the dish with dried apricots, raisins and prunes.


José María Toro Soler , Blog Hedonista Visit Website
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serving and consuming

Pairing Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez fast facts

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 212 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
José María Toro Soler , Blog Hedonista Visit Website
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