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
  1. Preheat oven to 180°C (350°F). Place the pear, sugar and butter in a large bowl and toss to combine. 
  2. Place half of the pear mixture into the base of a 3-litre-capacity ovenproof dish and set aside. 
  3. 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. 
  4. Top with the remaining pear mixture and sprinkle with the extra sugar. 
  5. Cook for 55–60 minutes or until cooked when tested with a skewer. Serve with cream, if using. Serves 6–8. 
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