Serves 6
Ingredients
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
Method
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.