The other day I popped over to my good friend Marieka’s place shortly after she had pulled a pear cobbler out of the oven. It smelled awesome. Crazy good awesome. And even better, it was the product of her hidden orchard preserved pears, and dairy from her own house cow. With local flour via Laucke’s flour mills the only thing that wasn’t hundred mile was the sugar and a little baking powder. Given we live in Sth Australia I think that can be forgiven.
With time on my hands today I decided to give it a go with some of her pears in a Hundred Mile Home stoneware bowl. It rocks my world how easy this was.
Pear Cobbler (adapted from Matthew Evans @the_fat_pig_farm recipe for apricot cobbler).
100g castor sugar
2tsp baking powder
500g preserved pears
Set oven to 200deg C
Pop the butter into a 2L caserole dish and put in the oven while you are making the batter.
Combine the flour, sugar, baking powder and milk in an upright mixer until a pancake mix consistency.
Take dish out of oven and pour batter carefully into it. Gently arrange pears on top of the batter. Do not stir.
Drop the oven back down to 180deg C, pop the dish back in and bake until golden on top. Depending on your oven and dish, this can be between 20 minutes and an hour.
Enjoy just as it is, lovely and warm. If the pears are soft you will end up with a most glorious pudding like texture.