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 2016 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.
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