Pumpkin Waffles with Apple-Cranberry Relish

To make the Apple-Cranberry Relish: Peel, core and chop the apples into quarter-inch pieces. Combine the chopped apples, 50g butter, 1/2 teaspoon cinnamon, vanilla, orange juice, zest and 3/4 of the maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5 to 10 minutes until apples are tender and cranberries have softened.

Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining maple syrup. Add the pecans to the apple-cranberry mixture.

Preheat waffle iron according to manufacturer's instructions.

Mix the eggs, buttermilk, oil and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.

Cook waffles according to manufacturer's instructions. Serve hot, topped with a dollop of crème fraîche and apple-cranberry relish, with spiced syrup on the side.