Gingerbread Waffles with Pear syrup and Ginger Cream

I very fondly remember the first time I had these waffles.  I was on a girls weekend in Connecticut with my dear friend Joan and she made these for Sunday Brunch.  I remember thinking they were so sophisticated for a waffle; I had never tasted anything like it.  They require a bit of effort, but for these I make the time!  Pour yourself a mimosa to keep you company while you work.

Makes 8 waffles
Prep Time: 30 minutes
Cook Time: depends on your waffle maker

GINGER CREAM: can be made ahead
1 cup heavy cream
1 teaspoon granulated sugar
2 tablespoons finely chopped crystallized ginger (not candied)

1. With a standup mixer or hand mixer, whip the heavy cream and 2 teaspoons of sugar until soft peaks form.
2. Fold in 2 tablespoons of crystallized ginger. Place in serving bowl; cover and chill until ready to serve.

STORAGE:  Refrigerated in an airtight container up to 1 day ahead.

PEAR SYRUP: can be made ahead
1 cup maple syrup
2 pears, peeled, cored, and sliced into medium bite size pieces
2 teaspoons crystallized ginger, crystalized ginger (not candied)

In a small saucepan, over low heat, combine maple syrup, pears, and 1 teaspoon crystallized ginger; heat for 10 minutes. Remove from heat, and place in a serving bowl or pitcher.

STORAGE: Refrigerate in an air tight container and warm in a small saucepan before serving. 

GINGERBREAD WAFFLES:
2 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon dried ground ginger
¼ teaspoon ground cloves
¼ teaspoon sea salt
2 eggs, separated into yolks and whites
¼ cup (½ stick) unsalted butter, at room temperature
½ cup packed brown sugar
½ cup light or dark molasses (spray your measuring cup with cooking spray so the molasses pours out easier)
1 cup whole milk

1. Preheat waffle iron. Preheat oven to 200ºF degrees.
2. In a medium bowl, combine flour, baking powder, cinnamon, ground ginger, cloves, and salt. Set aside.
3. In a medium bowl, with a stand up or hand mixer, beat 2 egg whites until stiff but not dry. Set aside.
4. In a large bowl, with a stand up or hand mixer, beat butter and brown sugar until fluffy; about 1-2 minutes.
5. Beat in molasses, 2 egg yolks, and milk; scrape the sides and bottom of the bowl with a spatula.
6. With a spoon, stir in reserved flour mixture and gently fold in the beaten egg whites.
7. Bake your waffles according to the manufacturer’s directions; usually they are done when they stop steaming; about 5 minutes. To keep them warm before serving, transfer the waffles to a 200ºF oven, placing them directly on the oven rack.

SERVING: Top with warm Pear Syrup and a dollop of Ginger Cream.  If you really like ginger, use a bit of extra to garnish on the ginger cream at the end.