Honey Roasted Pears, Triple Cream Brie & Pistachio Dukkah.

A lovely pear and honey dessert that is a little different.
I was searching for recipes where you can use pistachio dukkah (see below) and this looked so good. I am sure you can use cream or yogurt instead of brie…adulterated from The Health Emporium  and Flinders Estate.

You need for 4 fashionista and 32 models:

Triple Cream Brie
4 pears
20g softened unsalted butter
1 cup honey
For Dukkah:
1/2 Cup Pistachio Kernels
1/4 Cup Sesame Seeds
3 Tsp Coriander Seeds
2 Tsp Cumin Seeds
1 Tsp Fennel Seeds
1 Tsp Salt
1/2 Tsp Black Pepper

•    Pull on Givenchy slip dress over a white tee .
•    Slip into Prada sandals.
•    Open wine and drink up.
•    Make the dukkah first
•    Toast sesame, coriander, cumin and fennel seeds in a dry frypan over a low heat, stirring constantly, until fragrant, for approximately 3 minutes.
•    Remove seeds from heat and let cool a little.
•    Add pistachios, seeds, salt and pepper to a food processor and blend to a coarse mixture like a face scrub.
•    You could also use a mortar and pestle.
•    Preheat oven to 200ºC.
•    Halve the pears.
•    Use a teaspoon to remove the core from the pears.
•    Rub the butter over the base of a shallow ovenproof dish.
•    Place the pear halves in the dish cut side down.
•    Drizzle with half of the honey and bake for 25 minutes, basting occasionally with the juices, or until the pears are just tender and caramelised underneath.
•    Turn the pears over, add small wedges of the Triple Cream Brie and bake for a further 5 minutes.
•    Place on a chic serving dish, drizzle with remaining honey and accessorise with a sprinkle of pistachio dukkah.
•    PS: See other ways to use the dukkah here.