This dessert is pure autumn comfort. Try it with the more fragrant wild ginger if you can get your hands on some, or finely grate fresh ginger into the batter for a fresh lift.
- 90 gm honey
- 30 gm butter, diced
- 4 William pears, peeled, cored and cut into rough 2cm pieces
- Icing sugar, for dusting
- Vanilla bean ice-cream, to serve
Ginger sponge topping
- 150 gm plain flour (1 cup)
- 1¾ tsp baking powder
- 150 gm softened unsalted butter
- 130 gm raw caster sugar
- 3 eggs
- ½ tsp ground ginger, or to taste (see note)
- 1Preheat oven to 170C. Bring honey and butter to the boil in a saucepan, add pears, reduce heat to low and simmer, stirring occasionally, until pears are just tender (5-7 minutes). Spoon into a 1.5-litre baking dish.
- 2For ginger sponge topping, sieve flour and baking powder into a bowl. Beat butter and sugar in an electric mixer fitted with a paddle attachment until pale and creamy. Add eggs one at a time, beating well between additions, then beat in ginger, stir in flour mixture, then spoon batter evenly over pear. Bake until top is risen and golden brown (30-35 minutes). Dust with icing sugar and serve with ice-cream.
Wild ginger is available online from herbies.com.au. Alternatively, you can finely grate fresh ginger into the batter rather than using the powdered stuff.
Drink Suggestion: Late-harvest pinot gris Drink suggestion by Max Allen
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