First make the maple and fruit sauce. Cut the pear lengthways into quarters and cut out the core, then dice finely. Put into a small heavy saucepan and add the maple syrup. Warm gently, then remove the pan from the heat. Stir in the pecans and blackberries. Set aside while making the waffles.
Heat and lightly oil the waffle iron or waffle maker according to the manufacturer's instructions.
Meanwhile, make the waffle batter. Sift the flour, baking powder, cinnamon and sugar into a mixing bowl. Make a well in the centre and add the egg yolk and milk. Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter. Whisk in the melted butter, then stir in the finely chopped pecans.
Whisk the egg white in a separate bowl until stiff peaks form. Pile it on top of the batter and, using a large metal spoon, fold it in gently.
Spoon a small ladleful of batter into the centre of the hot waffle iron or maker, then close the lid tightly. After about 3 minutes, open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron.
Lift the cooked waffle from the iron using a round-bladed knife. Keep warm while cooking the rest of the waffles.
Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauce boat or serving bowl. Serve with the warm waffles.
I changed the recipe to make gluten free waffles, and loved the pecans in them! I used fresh picked berries to go with the pears, pecans and maple syrup for the topping! This is a wonderful treat! - 13 May 2013