Method

• 1.
  Preheat the oven to 200°C/180°C fan-forced.
• 2.
  To make the honey caramel, bring honey to the boil in a saucepan over high heat. Boil for 1 minute 30 seconds-2 minutes, until darkened slightly. Carefully add cream, stirring until combined. Bring to a simmer and simmer, stirring occasionally, for 3 minutes, or until thickened slightly. Remove from heat.
• 3.
  Melt butter in a large frypan over high heat. Add pear, vanilla pod and seeds, bay leaves, if using, and lemon zest, and cook, stirring occasionally, for 6 minutes or until golden. Add honey caramel and cook, stirring occasionally, for 4 minutes or until reduced slightly. Spread pear mixture into a 19cm x 29cm 3L baking dish and set aside.

• 4.
  For the cobbler topping, place flour, almond meal, sugar, butter, ginger and a pinch of salt flakes in a food processor and whiz until it forms a dough. Transfer to a bowl and stir through almonds.
• 5.
  Place spoonfuls of cobbler evenly over pear mixture. Bake for 30 minutes, or until golden and bubbling around edges.
• 6.
  Serve warm with creme fraiche.