If you have never made æbleskiver before, I recommend you try a recipe using regular flour.
Let's start with the glaze: Boozed + Infused is where I found the recipe for the Habañero Honey Whisky. It was quite simple to make.
Put the first 5 ingredients in saucepan, simmer on low for 5 minutes. Remove pepper and let the remaining ingredients cool. Strain honey mixture into jar & combine with whisky. Shake once or twice a day for 3 days. Strain through coffee filter into decanter. Let infusion rest a few days before using.
- 1 habañero pepper, quartered & seeded (unless you want it super hot!)
- 1/4 c. honey
- 1 cinnamon stick
- zest from 1 small lemon
- 1.5 oz. water
- 1 c. whisky
To make the glaze:
This glaze was amazing! It totally elevated those peach-filled pastries.
- 1 T. butter, melted
- 1 T. Greek yogurt
- 1 c. confectioners sugar
- 1 T. habañero honey whisky
Mix yogurt & melted butter until smooth. Stir in sugar. Whisk in the whisky!
Now for that æbleskiver recipe -- the first batch I made with coconut flour, and they weren't bad; we just prefered the ones made from almond flour.
- 1.5 c. almond flour
- 1 T. honey
- 1/2 c. Greek yogurt
- 1/2 c. milk
- 1/4 teaspoon salt
- 3 eggs, separated
- 1 peach - peeled, pitted & finely diced
Separate eggs and whip the whites. Whisk first 5 ingredients and egg yolks together in a bowl until batter is smooth. Gently fold in the whites. Allow batter to stand at least 15 minutes.
Heat (maybe a half teaspoon in each cup) oil in æbleskiver pan over medium heat. Drop about a tablespoon of batter into each cup, top with around a teaspoon of the peaches, then top with another teaspoon of batter.
Cook until bubbles form around the edges, then turn the batter a quarter turn with a chopstick. The wet batter should slide down into the cup while the browned portion rolls upward. Repeat process until the pastries are browned all around.
Makes 24 æbleskiver.
OK -- so go check out the links below where my friends share their peaches & peppers recipes:
