For the macerated peaches:

1. In a medium bowl, combine the sliced peaches, lemon juice, sugar, cinnamon, vanilla/almond extract, and salt. Gently toss to combine. Cover the bowl and set aside until the waffles are done or you can store them in the refrigerator for up to 1 day.

For the brown butter waffles:

1. Brown butter. Add the butter into a medium saucepan over medium-low heat. Once the butter melts, it will get foamy and you will hear it bubbling as it cooks. Then it will take on a clear, light golden color. Note: Do not leave the pot unattended during the browning process (takes about 7-10 minutes) as it can burn very quickly. Stir the butter every so often, scraping up any bits as you stir. Then the butter will turn deep brown and have a nutty aroma with brown bits on the bottom. Once achieved, remove from heat and set aside to cool.
2. Bring waffle batter together. In a large bowl, combine the flour, brown sugar, baking powder, salt, and cardamom, and whisk the dry ingredients well to combine. Then make a well in the center of the ingredients and add the milk, eggs, vanilla + almond extracts, and slightly cooled brown butter. Use a rubber spatula to stir the batter until just combined- careful not to over mix the batter, set aside.
3. Cook waffles. Heat up a Belgian-style waffle maker according to the manufacturer’s instructions. Once the waffle maker is hot, lightly coat with nonstick spray. Ladle some of the batter over the waffle grid(s), close the lid, and cook for 4-5 minutes (depending on your waffle maker) or until the waffles are golden brown and slightly crispy. Transfer cooked waffles to a baking sheet fitted with a wire rack. Repeat process with remaining batter.
4. Serve. For each serving, sift powdered sugar over waffles, then top with the macerated peaches. Garnish with chopped pecans and serve with softened butter and maple syrup, if desired. Enjoy!