Pear and sour cream grunt

Step 1

Pulse flour, baking powder, bicarbonate of soda and 1 tsp salt in a food processor to combine. Add butter, pulse to combine, transfer to a bowl. Add buttermilk, stir until mixture comes together, cover, refrigerate until required.

Step 2

Preheat oven to 220C. Combine pear, brown sugar, 110gm caster sugar, sour cream, juices and 1 tsp ginger in a bowl, spread in a deep 25cm-diameter ovenproof frying pan and bring to the simmer over medium heat. Reduce heat to low-medium and simmer, stirring occasionally, until syrupy (10-15 minutes). Dollop over pastry mixture, cover with foil or a lid and cook until pastry is just cooked through (15-20 minutes).

Step 3

Meanwhile, combine remaining sugar and ginger in a small bowl.

Step 4

When pastry is cooked though, scatter over sugar mixture, drizzle with butter, transfer to oven and bake uncovered until pastry is brown on top (5-10 minutes). Cool slightly and serve.