Best Pear Brown Bettys Recipes
PEAR AND SOUR CHERRY BROWN BETTY WITH BRANDY HARD SAUCE
Most brown betties are made with sweetened apple slices. To mix things up a bit, I made mine with pears, and threw in some brandy-soaked dried cherries to accentuate the brandy I'd used to season the hard sauce. As soon as the pear betty emerges from the oven, spooned out a portion and cover it with lumps of hard sauce. The sauce melts on contact, dripping goodness into the fruit and soaking into the crevices of the toasted bread topping.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 18 grams, Sodium 97 milligrams, Sugar 52 grams, TransFat 1 gram
PEAR BETTYS
An easy, spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks, that's a betty. No one seems to know who Betty was. 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.
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
