PEAR, ALMOND, AND DRIED-CHERRY BROWN BETTY
Brown Betty recipes started showing up in the late 1800s, although nobody is sure who "Betty" was. Traditionally, a brown Betty is made with apples, breadcrumbs, and spices. In this updated version, pears stand in for the apples and the breadcrumbs are enriched with almonds. Keep in mind that this dessert is best eaten the day it's made (but any leftovers would be nice for breakfast).
Provided by Julie Richardson
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours. Drain (reserve brandy for another use).
- Preheat oven to 375°F. Combine bread pieces and almonds in processor. Using on/off turns, blend until mixture resembles very coarse crumbs. Spread crumb mixture evenly on rimmed baking sheet. Bake until crumb mixture is light golden and crisp, about 16 minutes. Transfer crumb mixture to medium bowl; toss with melted butter. Set aside. Maintain oven temperature.
- Mix 1 1/2 cups hot water and honey in 2-cup measuring cup. Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well. Add pear cubes and toss to coat.
- Butter 9x9x2-inch metal baking pan. Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan. Spread half of pear mixture over crumb mixture. Top with 1/3 of crumb mixture, then remaining pear mixture. Sprinkle remaining crumb mixture evenly over. Pour water-honey mixture over.
- Cover pan tightly with foil and bake 30 minutes. Remove foil and bake uncovered until crumb mixture is golden brown on top and pear filling is bubbling thickly at edges, about 45 minutes longer. Remove from oven and cool at least 20 minutes. do ahead Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 300°F oven 15 to 20 minutes.
- Serve warm with vanilla ice cream.
PEAR BROWN BETTYS
BROWN BETTY \'braun 'be-te\ a spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks. Who was Betty? No one seems to know. Our individual bettys have two layers of Bartlett pears. In between and on top is a blend of torn sourdough bread, butter, sugar, ginger, cinnamon, nutmeg, and a splash of apple cider. Martha made this recipe on Martha Bakes episode 301.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Bake, stirring halfway through, until golden brown, 10 to 15 minutes. Let cool completely. Transfer to a resealable plastic bag; seal bag. Coarsely crush with a rolling pin so that the largest pieces are the size of peas.
- Melt butter in a medium skillet over medium heat. Remove from heat. Stir in breadcrumbs, sugar, spices, salt, 1/4 cup plus 2 tablespoons cider, and the lemon juice. Let stand 10 minutes.
- Peel pears; cut into 1/2-inch chunks. Place a heaping 1/2 cup pears in each of 6 small (5-inch) pie plates or ramekins. Top each with 1/4 cup breadcrumb mixture; drizzle each with 1 tablespoon cider. Top with remaining pears, then with remaining breadcrumb mixture.
- Transfer to a rimmed baking sheet lined with parchment paper; cover with foil. Bake 30 minutes. Uncover; bake until topping is browned and juices are bubbling, about 15 minutes. Let cool on sheet on a wire rack 15 minutes before serving.
PEAR, ALMOND, AND DRIED-CHERRY BROWN BETTY
Make and share this Pear, Almond, and Dried-Cherry Brown Betty recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours. Drain (reserve brandy for another use).
- Preheat oven to 375°F Combine bread pieces and almonds in processor. Using on/off turns, blend until mixture resembles very coarse crumbs. Spread crumb mixture evenly on rimmed baking sheet. Bake until crumb mixture is light golden and crisp, about 16 minutes. Transfer crumb mixture to medium bowl; toss with melted butter. Set aside. Maintain oven temperature.
- Mix 1 1/2 cups hot water and honey in 2-cup measuring cup. Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well. Add pear cubes and toss to coat.
- Butter 9x9x2-inch metal baking pan. Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan. Spread half of pear mixture over crumb mixture. Top with 1/3 of crumb mixture, then remaining pear mixture. Sprinkle remaining crumb mixture evenly over. Pour water-honey mixture over.
- Cover pan tightly with foil and bake 30 minutes. Remove foil and bake uncovered until crumb mixture is golden brown on top and pear filling is bubbling thickly at edges, about 45 minutes longer. Remove from oven and cool at least 20 minutes. DO AHEAD Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 300°F oven 15 to 20 minutes.
Nutrition Facts : Calories 295.4, Fat 11, SaturatedFat 4.2, Cholesterol 15.3, Sodium 199.2, Carbohydrate 49.9, Fiber 5.4, Sugar 33.9, Protein 3.8
PEAR AND ALMOND BROWN BETTY
Ginger snap crumbs are layered with canned pear slices, topped with almonds and baked until bubbly for a comforting, old-fashioned dessert.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 9 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Drain pears, reserving 1/2 cup of the pear juice. Set reserved juice aside for later use. Spread half of the pear slices in lightly greased 9-inch square baking dish; sprinkle with half of the cookie crumbs. Repeat layers with remaining pears and remaining cookie crumbs; sprinkle evenly with almonds.
- Combine 1/2 cup reserved pear juice and the sugar; drizzle over ingredients in baking dish.
- Bake 25 to 30 min. or until hot and bubbly. Cool slightly. Serve warm topped with the whipped topping.
Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 2 g
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