01
Cranberries
10.0best for waffles1 cup : 1 cup
Tart red fruit, similar jewel-like look
10.0
pomegranate substitute
in waffles.
Pomegranate on or in Waffles provides natural sweetness and a fresh finish that complements syrup. The stand-in should hold up to heat if folded in.
top substitutes
adjustment for this dish
Cranberries swap 1:1 by cup, halved and macerated in 1 teaspoon sugar for 10 minutes to soften before folding into batter. Cranberry skins survive 4 minutes at 375 degrees F in the closed iron better than pomegranate arils, leaving whole fruit pockets rather than burst syrup grids. Whip egg whites to soft peaks; separate yolks and add them to the buttermilk first.
02
Raspberries
10.0best for waffles1 cup : 1 cup
Red and tart for garnishing
10.0
adjustment for this dish
Raspberries swap 1:1 by cup but their drupelets rupture at 150 degrees F; the closed iron at 375 will pulverize them into the grid if folded in. Freeze raspberries solid before folding in, and pour 1/2 cup batter portions to prevent syrup overflow onto the iron exterior. Rest finished waffles 30 seconds on a rack to set the crisp around each raspberry pocket.
03
Grapefruit
10.0best for waffles1/2 cup : 1 cup
Tart citrus segments as topping
10.0
adjustment for this dish
Grapefruit swaps 0.5:1 by cup of supremed and drained segments because more than that floods the batter and prevents the whip of egg whites from holding rise in the iron. Dice small, fold in last, and whisk an extra 1/4 teaspoon baking powder to buffer grapefruit's lower acid compared to pomegranate and keep the leaven vigorous.
show 5 more substitutes
04
Cherries
10.01 cup : 1 cup
Sweet-tart, halved for salads
10.0
adjustment for this dish
Cherries swap 1:1 by cup, pitted and halved, with flesh firm enough to hold shape inside the closed iron for 4 minutes at 375 degrees F. Pat dry 5 minutes to shed juice before folding in, and separate egg whites to soft peaks as with the aril version so the foam cushions cherry halves from the hot grid.
05
Blueberries
10.01 cup : 1 cup
Juicy berries, works as topping and in salads
10.0
adjustment for this dish
Blueberries swap 1:1 by cup with waxy skins that resist the iron's 375 degree F heat better than pomegranate arils, bursting cleanly at 4 minutes. Toss blueberries in 1 teaspoon flour before folding into batter to absorb released juice; whip egg whites to soft peaks for the tender rise, and pour 1/2 cup onto the preheated grid.
06
Blackberries
10.01 cup : 1 cup
Tart and seedy, similar burst of flavor
10.0
07
Kiwi
10.01 piece : 1 piece
Dice small for seedy tart texture in salads
10.0
08
Passion-Fruit
10.01 piece : 1 piece
Tart seedy fruit, similar jewel-like texture
10.0
technique for waffles
technique
Pomegranate arils folded into waffle batter at the last moment caramelize inside the closed iron for exactly 4 minutes at 375 degrees F, producing a grid of pink jam cells that cling to each square. Separate eggs and whip the whites to soft peaks before folding in arils so the protein foam cushions them against the hot iron plates, otherwise they burst outward and stain the exterior crisp.
Unlike pomegranate in pancakes, where an open griddle lets aril juice evaporate, pomegranate in waffles is trapped between two 400 degree F plates that concentrate the juice into syrup pockets. Use buttermilk at a 1:1 ratio with flour to balance the acidity and keep the leaven vigorous through the rise.
Pour 1/2 cup batter onto the preheated grid and close immediately, because an iron open longer than 10 seconds loses the thermal seal needed to set aril pockets. Let the waffle rest 30 seconds on a rack before serving.
pitfalls to avoid
watch out
Don't open the iron before 4 minutes at 375 degrees F because aril pockets have not yet set and the grid will tear them open.
watch out
Whip egg whites to soft peaks and fold in before arils so the foam cushions them against the hot iron rather than bursting outward.
watch out
Avoid batter pours larger than 1/2 cup; overflow stains the iron exterior with syrup pockets that are nearly impossible to clean.
watch out
Rest finished waffles 30 seconds on a rack rather than stacking, since trapped steam softens the crisp grid around each aril burst.
watch out
Whisk buttermilk with the batter to buffer the aril acid so the leaven produces a full rise rather than a flat, tender-less result.