*Make Belgian Waffles (see recipe)
- Place butter, sugar, lemon zest and lemon juice in a heatproof bowl. Place bowl in a double boiler (over a saucepan of simmering water) ensuring the bowl doesn’t touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves. Remove from heat. Set aside to cool slightly then whisk in eggs. Return to heat.
- Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Strain into a bowl and cover the surface with plastic wrap and place in the refrigerator. This can also be strained into hot, sterilised jars. Secure lids. Refrigerate for up to 1 month.
- Orange Syrup:*Make Belgian Waffles (see recipe)
- Combine the sugar, vanilla pod (scraped) or vanilla extract and ½-cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved.
- Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Remove vanilla pod, add butter; stir until melted. Serve warm.
