Belgian Waffles with Caramelized Peaches

Melt the butter and let it cool slightly.

Whisk the eggs with sugar until pale and fluffy.

Pour in the milk and melted butter, then mix well.

If using quark or curd cheese, add it at this stage and blend with an immersion blender until smooth.

Sift the flour with the baking powder and gently fold it into the wet ingredients. The batter should be thick yet flow smoothly off the spatula.

Preheat your waffle iron and lightly grease it with oil before baking the first batch.

Spoon a portion of batter into the iron, close the lid, and bake for 4–6 minutes (depending on your waffle maker's power) until deeply golden brown.

Transfer the hot waffles directly onto a wire rack so they stay crisp.

Wash the peaches, pit them, and slice them into wedges about 1 cm thick.

Heat a skillet over medium heat, melt the butter, and add the sugar.

Once the sugar begins to melt, arrange the peaches in a single layer.

Cook for 1–2 minutes without stirring to develop a rich caramel crust.

Gently flip the wedges and cook for another 2–3 minutes. The peaches should be tender yet hold their shape.