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
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
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.