Cinnamon and Ginger Spiced Pear Buttermilk Cobbler

How to make Cinnamon and Ginger Spiced Pear Buttermilk Cobbler

Prep Time: 20 minutes        |        Cook Time: 35 minutes        |        Serves: 6

Ingredients

Filling

• 1kg ripe Packham pears
• 100g White Mill brown sugar
• ½ tsp Stonemill ground cinnamon
• 1 tsp Stonemill ground ginger
• Zest and juice of 1 lemon
• 2 tsp White Mill cornflour

Batter

• 150g White Mill self raising flour
• 25g White Mill caster sugar
• 1 tsp White Mill bi-carb soda
• 50g cold Pure Valley salted butter, cubed, plus extra for greasing
• 130ml Farmdale cultured buttermilk
• 1 tsp White Mill organic vanilla bean paste

To serve

• Farmdale dollop 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 hot or warm with cold dollop cream.

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