Gingerbread Pear Cobbler

Ingredients:

For the filling:

6 ripe pears, peeled, cored and thinly sliced
75ml granulated sugar
1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoons fresh ginger, minced
1 teaspoon vanilla extract
1 tablespoon cornstarch
3 tablespoons unsalted butter, cut into small cubes

For the topping:

250ml all-purpose flour
125ml granulated sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon each ground allspice and cloves
1/4 teaspoon salt
75ml cold unsalted butter, cubed
2 eggs, divided
2 tablespoons molasses
1 tablespoon coarse sugar

Method:

1. Preheat the oven to 200 degrees Celsius.

2. To make the filling, toss together the pears, sugar, lemon zest, lemon juice, ginger and vanilla. Afterwards, sprinkle evenly with cornstarch and toss to combine.

3. Scrape the filling into a 20cm baking dish. Dot with butter.

4. To make the topping, whisk together the flour, sugar, ginger, cinnamon, baking powder, baking soda, allspice, cloves and salt in a bowl.

5. Using a pastry blender or your fingertips, cut in the butter until the flour mixture resembles coarse crumbs.

6. Whisk one egg with molasses until they become blended. Stir this into the flour mixture, but do not overwork the dough.

7. Drop the dough by large spoonfuls onto the top of the fillings.

8. Whisk the remaining egg with one tablespoon of water, then brush it over the batter. Sprinkle evenly with coarse sugar.

9. Bake for 25 to 30 minutes, or until the pears are tender and the topping is golden brown. Let it stand for 15 to 20 minutes, then serve and enjoy!

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