Pear, Almond, And Dried-Cherry Brown Betty
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
41
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Dried Tart Cherries1 cup
Almond (sliced)5 tbsps
Unsalted Butter (melted)1.5 cups
Water (hot)1 cup
Honey1 cup
Lemon Juice (fresh)2 tsps
Lemon Peel (finely grated)1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Fine Sea Salt1 tsp
Ground ClovesDirections:
1
Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours
2
Drain (reserve brandy for another use)
3
Preheat oven to 375°F
4
Combine bread pieces and almonds in processor
5
Using on/off turns, blend until mixture resembles very coarse crumbs
6
Spread crumb mixture evenly on rimmed baking sheet
7
Bake until crumb mixture is light golden and crisp, about 16 minutes
8
Transfer crumb mixture to medium bowl; toss with melted butter
9
Set aside
10
Maintain oven temperature
11
Mix 1 1/2 cups hot water and honey in 2-cup measuring cup
12
Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well
13
Add pear cubes and toss to coat
14
Butter 9x9x2-inch metal baking pan
15
Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan
16
Spread half of pear mixture over crumb mixture
17
Top with 1/3 of crumb mixture, then remaining pear mixture
18
Sprinkle remaining crumb mixture evenly over
19
Pour water-honey mixture over
20
Cover pan tightly with foil and bake 30 minutes
21
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
22
Remove from oven and cool at least 20 minutes
23
Do ahead Can be made 1 day ahead
24
Cool completely, then cover and chill
25
Rewarm uncovered in 300°F oven 15 to 20 minutes
26
Serve warm with vanilla ice cream
27
Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours
28
Drain (reserve brandy for another use)
29
Preheat oven to 375°F
30
Combine bread pieces and almonds in processor
31
Using on/off turns, blend until mixture resembles very coarse crumbs
32
Spread crumb mixture evenly on rimmed baking sheet
33
Bake until crumb mixture is light golden and crisp, about 16 minutes
34
Transfer crumb mixture to medium bowl; toss with melted butter
35
Set aside
36
Maintain oven temperature
37
Mix 1 1/2 cups hot water and honey in 2-cup measuring cup
38
Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well
39
Add pear cubes and toss to coat
40
Butter 9x9x2-inch metal baking pan
41
Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan
42
Spread half of pear mixture over crumb mixture
43
Top with 1/3 of crumb mixture, then remaining pear mixture
44
Sprinkle remaining crumb mixture evenly over
45
Pour water-honey mixture over
46
Cover pan tightly with foil and bake 30 minutes
47
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
48
Remove from oven and cool at least 20 minutes
49
Do ahead Can be made 1 day ahead
50
Cool completely, then cover and chill
51
Rewarm uncovered in 300°F oven 15 to 20 minutes
52
Serve warm with vanilla ice cream