Challah has a light sweetness to it that’s perfectly complemented by cream cheese and spicy pears. Challah with dukkah pears and honeyed cream cheese is a great dish for brunch because it combines a number of wonderful flavours to create a sweet, creamy, nutty and lightly spiced treat.
Recipe by Alida Ryder
Challah with dukkah pears and honeyed cream cheese
- challah, sliced and toasted, to serve
- 4 pears, quartered and cored
- 30ml (2 tbsp) olive or avocado oil
- 75g dukkah
Honeyed cream cheese
- 250g (1 cup) cream cheese, room temperature
- 60ml (¼ cup) honey + extra, to serve
Preheat the oven to 200°C and line an oven dish with baking paper.
For the dukkah pears, brush the quartered pears with oil and cover in the dukkah.
Place the pears in the oven dish and bake until just soft and golden brown, 20 – 25 minutes. Remove from the oven and set aside to cool.
For the honeyed cream cheese, combine the cream cheese and honey and mix well.
Spread the cream cheese onto the toasted challah and top with the dukkah pears. Finish with a drizzle of honey and serve immediately.