You need to handle them with care. I warmed up some canned blueberries in syrup, adding a touch of rosewater. The heady perfume was just right but the juice left the waffles stained and soggy. I think a dusting of icing sugar would be nice or, if you really want to lap it up, some gently whipped cream.
Adapted from With Bold Knife & Fork
2 large eggs
1 cup heavy cream
1 cup (4 oz.) sifted all-purpose flour
1/8 cup (1 oz.) salted butter, melted
Separate the eggs. In a large bowl, beat the egg yolks hard, with a wooden spoon, for at least five minutes. Add the cream and flour, alternately, beating constantly. Add the melted butter, still beating.
Using an electric mixer, whip the egg whites until soft peaks form. Fold them gently into the batter. Cook according to your waffle maker's instructions and/or whims.
Makes about eight 4 1/2" square waffles