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Cinnamon and Ginger Spiced Pear Buttermilk Cobbler

Recipe

Serves: 6 | Prep time: 20 minutes | Cooking time: 35 minutes

Ingredients

Filling

  • 1kg ripe pears
  • 100g The Pantry Light Brown Sugar  
  • ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • Zest and juice of 1 lemon
  • 2 tsp The Pantry Cornflour  

Batter

  • 150g The Pantry Self Raising Flour
  • 25g The Pantry Caster Sugar  
  • 1 tsp The Pantry Bicarbonate of Soda
  • 50g Salted Butter, cold and cubed, plus extra for greasing  
  • 130ml buttermilk
  • 1 tsp Madagascan Vanilla Extract  

To serve

  • Cowbelle Extra Thick Double Cream

Method

  1. Preheat oven to 180°C. For the filling, peel and core the pears and cut into small wedges. Place in a heavy-based saucepan set over a medium-low heat. Stir in the brown sugar, cinnamon, ginger, lemon zest and juice. Cook for 10 minutes or until pears have softened (see Note below), stirring every now and then. Sprinkle in the cornflour and cook for another minute. Set aside to cool.
  2. Grease a 1.6L baking dish with butter. For the batter, place self raising flour, caster sugar and bi-carb soda into a mixing bowl and stir. Add butter and rub in with fingertips until the mixture resembles coarse breadcrumbs. Add buttermilk and vanilla and mix with a wooden spoon until just combined. You don’t want to overwork it.
  3. Tip the pears and their juices into the buttered baking dish. Top with spoonfuls of the batter, leaving gaps here and there. Bake for 25 minutes or until golden and bubbling.
  4. Serve warm with cream.

Note: Cooking time for pears will vary depending on their level of ripeness.