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Pear & Honey CaramelCobbler

Serves 6


250ml Runny Honey

250ml Thickened Cream

60g Unsalted Butter, chopped

8 Firm Pears, peeled, quartered, cores removed

1 Vanilla Bean, split, seeds scraped

2 Bay Leaves (optional)

Finely grated zest of 1 Lemon

Creme fraiche, to serves

Cobber Topping

300g self-raising flour

100g almond meal

1/2 cup (110g) caster sugar

300g unsalted butter, chopped

11/2 tsp ground ginger

1 cup (100g) natural sliced almonds


1/Preheat the oven to 200°C.

2/To make the honey caramel, bring honey to the boil in a saucepan over high heat. Boil for 11/2-2 minutes or until darkened slightly. Carefully add cream, stirring until combined. Bring to a simmer and simmer, stirring occasionally, for 3 minutes or until thickened slightly. Remove from heat.

3/Melt butter in a large frypan over high heat. Add pear, vanilla pod and seeds, bay leaves, if using, and lemon zest, and cook, stirring occasionally, for 6 minutes or until golden. Add honey caramel and cook, stirring occasionally, for 4 minutes or until reduced slightly. Spread pear mixture into a 19cm x 29cm, 3L baking dish and set aside.

4/For the cobbler topping, place flour, almond meal, sugar, butter, ginger and a pinch of salt flakes in a food processor and whiz until it forms a dough. Transfer to a bowl and stir through almonds.

5/Place spoonfuls of cobbler evenly over pear mixture. Bake for 30 minutes or until golden and bubbling around edges. Serve warm with creme fraiche.

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