Pear and Maple Cobbler

Instructions

• 1

  To start the maple caramel, place the maple syrup in a medium saucepan over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or until it reaches 110°C on a digital thermometer. Remove from the heat.

• 2

  Carefully whisk the butter in the maple syrup, then add the salt and cream. Return the pan to medium-low heat and simmer for 25 minutes, or until reduced to 1½ cups. Remove from the heat and allow to cool slightly. Pour over the base of a 28cm x 18cm (2 liter capacity) ovenproof dish.

• 3

  Insert the wire rack into position 5. Set the oven to Bake, Convection, 160°C, for 4 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  To prepare the pears, finely grate ½ teaspoon of lemon zest and reserve for the lemon sugar. With a peeler, peel strips of zest from the lemon. Place the pears in a large bowl and gently toss in 1 tablespoon lemon juice. Add the melted butter, whole vanilla bean, bay leaves, cinnamon stick and lemon zest strips. Gently stir to combine and coat the pears.

• 5

  Evenly spread the sliced almonds over the pizza pan. Once preheated, place the pan in the oven and cook for 4 minutes.

• 6

  The almonds should be lightly golden. If not, cook a little longer.

• 7

  Adjust the oven to Bake, Convection, 205°C, for 30 minutes and press Start. Meanwhile, place the pears cut side down in the roasting pan and spoon over the butter mixture. Lay a sheet of parchment paper on top of the pears.

• 8

  Place the pears in the oven and cook for 30 minutes. After 15 minutes cooking, remove the parchment paper, turn the pears over and continue cooking. Meanwhile, make the biscuit topping.

• 9

  To make the biscuit topping, place the flour, ground almonds, sugar, baking powder and salt in the bowl of a food processor. Pulse to combine. Add the toasted almonds and butter and pulse until the mixture resembles breadcrumbs. Carefully remove the blade and transfer the mixture to a large bowl. Add the buttermilk and stir until just combined.

• 10

  The pears should be tender when tested with a sharp knife or skewer. If not, cook them a little longer.

• 11

  Adjust the oven time to 20 minutes, confirm Rotate Remind and press Start. Meanwhile, place the pears in a single layer, on the maple caramel. Drop spoonfuls of the biscuit topping onto the pears. Sprinkle with the almonds.

  Tip: Cut the pears to fit in the dish, if necessary.
• 12

  Place the dish in the oven and cook for 20 minutes. When the Rotate Remind signals, rotate the dish and continue cooking. Meanwhile, make the lemon sugar.

• 13

  To make the lemon sugar, add the demerara sugar to the reserved grated lemon zest and stir to combine.

• 14

  The cobbler is cooked when the topping is golden, and a skewer inserted into the dough comes out clean. If not, cook it a little longer.

• 15

  Allow the cobbler to cool for at least 15 minutes before serving. Sprinkle with the lemon sugar.

• 16

  Spoon the cobbler into bowls and serve with vanilla ice cream.