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Hot-cross bun jaffle for Easter

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


4 hot-cross buns, sliced open

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


In a small mixing bowl, mix together the ricotta cheese, salt and pepper until combined.

Melt the butter and honey together In a medium-sized frying pan over medium heat.

Place the sliced pears in with the honey-and-butter mixture and cook or

1 – 2 minutes per side or until the pears start to caramelise.

While the pears are caramelising, assemble the hot-cross buns.

Spread some of the ricotta onto one side, then top with caramelised pear slices, chopped walnuts and a drizzle of honey.

Put into a jaffle pan and cook until golden.

Serve immediately.


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