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Caramel pear cobbler
Caramel pear cobbler
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
"Juicy Beurre Bosc pears steal the show in this cobbler, absorbing the rich sauce while keeping their elegant shape."
Ingredients:
  • Large pinch of ground nutmeg
  • 180.00 gm brown sugar
  • 2.50 gm ground ginger
  • 1.25 gm ground cinnamon
  • 8 small ripe beurre bosc pears, peeled, halved, cored
  • 50g butter, finely chopped
  • 150.00 gm self-raising flour
  • 60g butter, melted, cooled, extra
  • 1 egg yolk
  • 84.98 gm milk
  • 40.00 gm water, boiling
  • 30.00 ml flaked almonds
  • Icing sugar, to serve
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 190°C (170°C fan-forced).
  • In a large bowl, mix nutmeg, plain flour, 3/4 cup brown sugar, half of the ginger, and half of the cinnamon. Add pear and toss until coated. Transfer to a greased 5cm-deep, 25cm x 32cm (10-cup capacity) ovenproof dish. Sprinkle with butter and bake for 20 minutes.
  • In a bowl, combine self-raising flour, sugar, ginger, and cinnamon. Create a well in the center and add additional butter, egg yolk, and milk. Mix until a soft, sticky dough forms. Pour boiling water over pears. Spoon dollops of the dough over the pears and top with flaked almonds.
  • Bake for 25 to 30 minutes until lightly golden. Sprinkle with powdered sugar and serve with ice cream.

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