pear and gingerbread cobbler
- 2kg Packham pears, peeled and coarsely chopped
- ½ cup (90g) brown sugar, plus 1 tablespoon extra, for sprinkling
- 100g unsalted butter, chopped and melted
- single (pouring) cream, to serve (optional)
GINGERBREAD COBBLER
- 100g unsalted butter, chopped and melted
- 1 cup (250ml) milk
- 2 eggs
- ½ cup (175g) golden syrup
- 2 cups (300g) plain (all-purpose) flour
- 2 teaspoons baking powder
- 2 teaspoons mixed spice
- 2 teaspoons ground ginger
- Preheat oven to 180°C (350°F). Place the pear, sugar and butter in a large bowl and toss to combine.
- Place half of the pear mixture into the base of a 3-litre-capacity ovenproof dish and set aside.
- To make the gingerbread cobbler, place the butter, milk, eggs and golden syrup in a large bowl and whisk to combine. Add the flour, baking powder, mixed spice and ginger, and whisk until just combined. Spoon the mixture over the pears.
- Top with the remaining pear mixture and sprinkle with the extra sugar.
- Cook for 55–60 minutes or until cooked when tested with a skewer. Serve with cream, if using. Serves 6–8.
Tags: afternoon tea,
baking,
cake,
cake recipes,
cakes,
cobbler,
dessert,
desserts,
fruit,
fruity desserts,
ginger,
pear,
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