Recipe & Photo Credit: Lisa Featherby for Gourmet Traveller
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
½ tsp finely grated fresh ginger, or to taste
1. Preheat 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.
2. For 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.