Dessert

Pear & Ginger Cobbler

Pear & Ginger Cobbler is a warm, comforting dessert featuring tender pears baked with a hint of spicy, aromatic ginger. Topped with a golden, buttery crust, this cobbler balances the sweetness of ripe pears with the zing of ginger for a delightful autumnal treat.

Cooking time2 hour
Preparation time30 minutes
Servings10 portions

Low

INGREDIENTS
PREPARATION

Filling

4.5 kg of pears (peeled, cored and cut into bite size chunks)
450 g caster sugar
100 g Flora Plant B+tter Unsalted
225 g diced stem ginger in syrup

Topping

5 g pumpkin spice blend
1 lemon zested
15 ml vanilla essence
215 g Flora Plant B+tter Unsalted
280 g caster sugar
565 g plain flour
10 g baking powder
pinch of salt
250 ml Flora Plant Cream Double 31% Fat

Filling

Melt the Flora Plant B+tter Unsalted in a large pan and add in the chopped pears.
Add in the caster sugar and cook on a gentle heat until the pears are slightly softened.
Stir in the ginger and place the filing into a large oven proof dish.

Topping

Using a food processor or mixer, blend the softened Flora Plant B+tter Unsalted with the caster sugar, vanilla, spice and lemon zest.
Add it the flour and baking powder until an even crumb mixture is achieved.
Add in the Flora Plant Cream Double 31%, mixing just enough to bind the dough.
Roll into a log and freeze.
Cut 1cm thick discs of the topping and place on the top of the pear and ginger compote.
Sprinkle with a little more caster sugar and bake in a hot oven 200C for approximately 30 minutes or until the pastry is golden and crisp.
Serve warm with a drizzle of Flora Plant Cream Double 31%.