Mulberry Syrup + Cornmeal Waffles

Cornmeal waffles topped with berry syrup

I like fruit syrup with a little less than half sugar to berries, by weight, add more if you like. Finish syrup with freshly cracked black pepper (use a knife to crush whole peppercorns), if desired. Crushing peppercorns releases a fruity flavor that pairs beautifully with the berries.

Mulberry Syrup:
1 pint berries (340 g.), stems removed
1 stick cinnamon (true Mexican canela, preferred)
½ c. brown sugar (100 g.)
¼ c. granulated sugar (50 g.)
1 c. water
1 T. lemon juice
⅛ t. salt

Heavy-bottomed 2 quart sauce pan

Rinse berries and allow to dry thoroughly. Toast cinnamon stick over medium heat. Combine berries, sugar and water in pan and bring to a gentle boil over medium high heat. Reduce to simmer. Smash berries up as they soften. Cook until thickened, about 10 minutes. Remove cinnamon stick. Add lemon juice and salt. Set pan on a back burner, on very low heat while preparing other items. (Low and slow will keep the fruit gem-like, while also drawing out natural pectin to thicken.) Serve while hot, or remove from heat and transfer to airtight container once cool. Refrigerate for up to 1 week.

For a thinner syrup, pour through fine mesh strainer (after the 10 minute cook) and press all liquid from berries. Add lemon juice + salt and return to heat. Reduce over medium-low heat until at desired thickness.

The mulberry stem runs through the whole berry. To remove, pinch the stem with one hand and pinch the berry with the other. Pull on the stem to slide it out. Don’t worry if a stem breaks, just pull it out of the syrup later.

Cornmeal Waffles:
1 c. flour
1 c. cornmeal
1 t. salt
1 ½ t. baking powder
1 t. sugar
1 ⅔ c. milk
2 eggs, lightly beaten beaten
¼ c. toasted pecans, chopped, if desired
¼ c. butter, melted

Whisk together dry ingredients. Stir in milk and eggs (and pecans, if using). Stream in butter and stir until just combined. Pour onto hot waffle iron and cook until lightly brown (steam will subside). Remove and serve immediately, or keep warm on plates or a sheet tray in 250° oven.

Serve waffles with syrup and softened salted butter, if desired.

Oatman Farms (Gila Bend, Arizona) offers Mesquite Flour and White Sonoran Wheat Waffle/Pancake mixes. Local regenerative-organic farms, yes please!