In her book "Waffles from Morning to Midnight" (William Morrow, $15), for example, author Dorie Greenspan recommends a simple sauce of melted vanilla ice cream for her butterscotch waffles.

Try these other ideas:

• Sautéed bananas: Melt 2 tablespoons butter in a wide skillet over medium heat. Peel 3 firm bananas, cut them in half lengthwise, then in shorter pieces. Add to the pan, flat side down, and cook 2 minutes or until they begin to brown on the edges. Remove bananas to plate. Add 3 tablespoons light brown sugar and stir to blend with butter. Stir in 1/4 cup rum or water and stir to dissolve sugar. Return bananas to pan and baste them to coat, then serve over waffles.

• Sautéed pineapple: Peel, core and cut up 1 fresh pineapple. Melt 3 tablespoons butter in a wide skillet over medium-high heat. Add pineapple and 1 tablespoon brown sugar and cook 10 minutes, stirring occasionally. If desired, add 3 tablespoons of rum.