A cobbler showcases any seasonal fruit beautifully. We've opted for pears here, spiked with a hit of both fresh and ground ginger. A tangy buttermilk custard, served cold, adds a lush finishing touch.
- 6 ripe beurre Bosc pears, cored and cut into thin wedges
- 160 gm brown sugar
- 1 tbsp finely grated fresh ginger
- 1 tsp ground cinnamon
- Juice and finely grated rind of ½ lemon
- 90 gm plain flour
- 2½ tsp ground ginger
- 60 gm butter, cut into small dice
- ½ tsp baking powder
- 110 gm caster sugar
- 1 egg
- 300 ml pouring cream
- 20 gm finely grated fresh ginger
- 4 egg yolks
- 100 gm caster sugar
- 100 ml well-shaken buttermilk
- 1For ginger-buttermilk custard, bring cream and ginger to the simmer in a saucepan over medium heat, set aside off heat for 15 minutes to infuse, then bring back to the simmer. Whisk yolks and sugar in a bowl, then pour in cream mixture while whisking to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (5-6 minutes). Strain into a clean bowl, cool to room temperature, then whisk in buttermilk and refrigerate until required.
- 2Preheat oven to 180C. Toss pears, brown sugar, fresh ginger, cinnamon, juice, rind 2 tbsp flour and 2 tsp ground ginger in a bowl to combine and coat, then add 20gm butter and stir to combine. Spread in a 2-litre pie dish or baking dish, then dot with 20gm butter.
- 3Combine baking powder in a bowl with remaining flour and a pinch of salt, stir in 100gm caster sugar, then mix in egg to form a smooth batter. Dollop batter over the pears and dot with remaining butter. Combine remaining sugar ground ginger, sprinkle over batter and bake pudding until golden brown and fruit is bubbling (40-45 minutes). Stand for 5 minutes, then serve warm with chilled ginger-buttermilk custard.