Ginger and pear cobbler | Women's Weekly Food
This gorgeous combination of ginger and pear and cobbler is the perfect autumn dessert that you'll keep eating well into winter with a dollop of cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup (160g) CSR Rapadura Sugar
- 100 grams butter, diced
- ⅔ cup (160g) sour cream
- 2 tablespoons CSR Golden Syrup
- 2 tablespoons whisky
- 2 tablespoons finely grated fresh ginger
- 1 teaspoon vanilla bean paste
- juice of ½ lemon
- 1½ tablespoons White Wings Plain Flour
- 1.2 kg ripe pears, peeled, cored and thinly sliced
- vanilla ice-cream, to serve
- Buttermilk pastry topping
- 2 cups (300g) White Wings Self-Raising Flour
- 2 tablespoons CSR Rapadura Sugar, plus extra for sprinkling
- 1 teaspoon ground ginger
- 100 grams chilled butter, chopped
- ¾ cup (185ml) buttermilk, plus extra for brushing
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