500 g packet frozen blackberries
60 g caster sugar
3 large ripe pears, peeled, cored, chopped
3cm piece ginger, finely grated
¼ tsp ground ginger
1 Tbsp cornflour
1 tsp vanilla extract
60 g free-range egg, lightly whisked
1 ready rolled light shortcrust pastry sheet, thawed
1 tsp caster sugar
icing sugar, to serve
- Heat blackberries, sugar, pears, fresh and ground ginger in a medium saucepan over medium, stirring until berries defrost. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, covered, for 10 minutes. Uncover and simmer for a further 10 minutes. Mix cornflour with a little water and stir into berry mixture, until thickened. Stir in vanilla. Transfer to a 750ml (3-cup) ovenproof dish. Set aside for at least 1 hour to cool.
- Preheat oven to 190°C (fanforced). Brush edge of dish with a little egg. Place pastry over the fruit, pressing down on edge of the plate to seal. Using a small, sharp knife, trim excess pastry and make a small hole in the centre to help steam escape while cooking. Brush pastry with egg and sprinkle with sugar. Bake for 20-25 minutes or until golden brown. Dust with icing sugar, if you like. Serve.