4 Bosc pears, halved, cored, and cut into batons (like French fries) using a mandoline or chef’s knife

To make the Dukkah: Heat a small sauté pan or skillet over medium heat. When it’s hot, add the coriander, fennel, cumin, and peppercorns and toast, constantly swirling the pan over the heat until aromatic, about 2 minutes. (Be careful not to burn them.) Pour the spices into a mortar and pestle or spice grinder. Let them cool completely and then grind to tiny pieces, but not a powder. Add the pistachios and pound or grind them to small crumbs, taking care not to overwork the mixture into a paste. The texture should be like homemade breadcrumbs. Stir in the sesame seeds and salt. The Dukkah will keep in an airtight container in the refrigerator for a few weeks.

To make the Tahini-Honey Dip: In a small bowl, whisk together the tahini, honey, olive oil, lemon juice, and salt. Taste and adjust the seasoning. The dip will keep in an airtight container in the refrigerator for a week or more.

Sprinkle the pear batons generously with the Dukkah. Serve with the tahini-honey dip.