Pumpkin waffles with creamy caramel and Pedro Ximénez

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.