Remember jaffles? Popular at festivals and events during the eighties and nineties, these delightful round sandwiches can be filled with whatever strikes your fancy. For the long-weekend, try a seasonal version made with Easter buns and filled with ricotta, honey and pears. Do try it with the Leopard’s Leap Chardonnay Pinot Noir!

Easter Jaffles

Ingredients

4 hot-cross buns, halved

2 pears, cored and sliced lengthwise

250 ml ricotta cheese

salt and pepper to taste

1 Tbsp butter

1 Tbsp honey, plus more for drizzling on top

4 Tbsp toasted walnuts, chopped

Method

Preheat the jaffle maker (on the stove top or coals).

In a small mixing bowl, combine ricotta with salt and pepper.

Melt butter and honey in a medium-sized frying pan over medium heat.

Place the sliced pears into the honey-and-butter mixture and cook for one to two minutes per side, until the pears start to caramelise.

Spread some ricotta onto a halved bun, top with caramelised pear slices, chopped walnuts, a drizzle of honey and the other half of the bun. 

Do smear a touch of loving butter on the outside of the bun...

Now get the bun into the jaffle pan and cook until golden and crispy and melting.

While cooking the jaffles, multi-task and pour generous glasses of Leopard's Leap Chardonnay Pinot Noir.

Keep finished jaffles warm in an oven (leave the oven door ajar), while you make the rest.

Enjoy!