Blackberry Pear and White Chocolate Cobbler Recipe

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TIP! For a delicious, syrupy fruit base, it’s important to use ripe pears that are still slightly firm but not too soft. Hard, under-ripe pears take longer to cook and won’t release as much juice during cooking.

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

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.
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).
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.
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.
Cook in a moderate oven (180C) for about 30 minutes, or until cooked in the centre and topping is golden brown. Remove.
Dust with sifted icing sugar. Serve warm with cream.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.