PEAR, ALMOND, AND DRIED-CHERRY BROWN BETTY

Pear, Almond, and Dried-Cherry Brown Betty image

Provided by Julie Richardson

Yield Makes 8 to 10 servings

Number Of Ingredients 16

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1/2 cup dried tart cherries
3 tablespoons poire Williams (clear pear brandy) or regular brandy
6 5x4-inch slices white sandwich bread with crust (such as buttermilk bread), torn into pieces (about 6 cups)
1 cup sliced almonds
5 tablespoons unsalted butter, melted
1 1/2 cups hot water
1/2 cup honey
1/2 cup (packed) golden brown sugar
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon fine sea salt
1/4 teaspoon ground cloves
21/2 pounds firm but ripe pears (such as Bosc or Bartlett), peeled, halved, cored, cut into 1-inch cubes
Vanilla ice cream

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.