Ingredients
4 large, ripe firm pears (800g), peeled, quartered and cored
¼ cup pure maple syrup
2 cups frozen blackberries (250g)
100g white chocolate, broken into squares
Icing sugar mixture and softly whipped cream, to serve
TOPPING
1 ¼ cups self-raising flour
1 teaspoon ground ginger
1/3 cup brown sugar, firmly packed
50g cold unsalted butter, cut into 1cm pieces
1 egg, lightly beaten
½ cup milk
Method
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Grease an ovenproof dish (8-cup capacity, top measures 24cm). Add pears, syrup and 2 tablespoons water. Toss well. Spread out over base of dish. Cover tightly with foil.
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Cook in a hot oven (200C) for about 30 minutes, or until pears are just tender. Remove from oven. Discard foil. Turn pears over. Reduce oven temperature to moderate (180C).
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Meanwhile, make topping. Sift flour and ginger into a large bowl. Stir in sugar. Rub in butter with your fingertips until mixture resembles breadcrumbs. Add egg and milk. Stir with a flat-bladed knife until mixture just comes together.
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Sprinkle half the blackberries and half the chocolate over hot pears in dish. Dollop heaped tablespoons of topping over fruit to partially cover. Sprinkle with remaining blackberries and chocolate.
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Cook in a moderate oven (180C) for about 30 minutes, or until cooked in the centre and topping is golden brown. Remove.
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Dust with sifted icing sugar. Serve warm with cream.
