Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.Preheat oven to 180°C. Line an oven tray with baking paper.
2.In a medium saucepan, combine the berries and sugar. Simmer on medium, stirring, for 4-5 minutes until syrupy.
3.In a small bowl, combine the spread and whisky. In a second small bowl, heat the caramel, pecans and liqueur. Set aside.
4.In a small saucepan, combine the extra sugar and water. Stir on low until the sugar dissolves. Increase heat to high and boil, without stirring, for 10 minutes until dark caramel. Remove from heat and mix the pistachios through. Pour onto the tray, cover with baking paper and roll with a rolling pin as thin as possible. Cool completely, then break into pieces. Store in an airtight container.
5.Swirl the berry mixture through cream. Serve the warm waffles with caramel, chocolate, berry cream, strawberries, banana and praline.
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