Honey Roasted Pears with Flinder


  • Flinders Estate Triple Cream Brie
  • 4 pears
  • 20g softened butter
  • 1 cup honey
  • 1/4 cup sesame seeds
  • 1/2 cup pistachio kernels
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt


Place the sesame seeds in a medium non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden.

Roughly chop the pistachio and add to the pan with pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool.

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 serving dish, add remaining honey and sprinkle with the pistachio dukkah.

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