Cherry Berry Waffles with Ice Cream

P5 minutes C10 minutes S10


Cherry Berry Sauce

  • 500g Garden Supreme Dark Sweet Pitted Cherries
  • 250g strawberries, hulled and halved
  • 250g raspberries
  • 170g blueberries
  • 4 strips orange rind
  • 1 cinnamon stick
  • 1 star anise
  • 80ml maple syrup
  • 80ml freshly squeezed orange juice


  • 10 Australian Waffle Co Belgian Style Liege Waffle
  • 10 scoop ice cream
  • Slivered pistachios, fresh mint and/or edible flowers, to garnish


  1. To make the Cherry Berry Sauce, place the Garden Supreme Dark Sweet Pitted Cherries and 3/4 of each of the fresh berries (reserve the remainder for adding later), orange rind, spices, maple syrup and orange juice in a heavy-based saucepan.
  2. Bring to a simmer over medium heat, cook, stirring occasionally for 3 – 5 minutes or until the berries start to soften.
  3. Stir in the reserved berries and cook for a further 1 minute until the mixture returns to the boil. Remove from heat.
  4. Remove the rind and spices before serving. Serve warm or set aside to cool. Once cooled, store in an airtight container in the fridge for up to 3 days.
  5. Toast the Australian Waffle Co Belgian Style Liege Waffle, then top with the Cherry Berry Sauce and serve with ice cream.
  6. Garnish with pistachios and mint or edible flowers. Serve immediately.

Products used

Tips and hints:This Cherry Berry Sauce is great for breakfast and dessert dishes. Serve with a dollop of creamy Greek-style yogurt or thick cream, on breakfast cereal, granola, bircher muesli or porridge, with pancakes, waffles, or French toast.