Pear Brown Betty Recipes

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.

Steps:

• To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy. Reduce speed to low and add confectioners' sugar. When the sugar is incorporated, set the speed back to high. Add the brandy 1 tablespoon at a time and beat until combined. Beat in the nutmeg. Transfer the sauce to a ramekin or bowl, cover and refrigerate. Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
• To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat. When the liquid has come to a simmer, turn off the heat and add the cherries. Allow them to absorb most of the liquid, about 20 minutes.
• While cherries are standing, heat oven to 375 degrees. In a large bowl, whisk together the sugar, nutmeg and cinnamon. Set aside 2 tablespoons of the sugar mixture for sprinkling. Add bread, butter and lemon zest. Toss until sugar has dissolved and bread is completely coated.
• In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes. Layer half the pear slices and half the cherries (along with any liquid) on top. Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider. Layer remaining pears, cherries and bread. Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
• Cover dish with aluminum foil and bake for 40 minutes. Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more. Serve warm with dollops of hard sauce.

Steps:

• Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
• Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
• Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
• Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
• Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.

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.

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.