Pear, Almond, and Dried-Cherry Brown Betty

Pear, Almond, and Dried-Cherry Brown Betty
Photo by Hans Gissinger


  • ½ cup (packed) golden brown sugar
  • ½ cup dried tart cherries
  • 5 tablespoons unsalted butter
  • ½ teaspoon fine sea salt
  • ½ cup honey
  • 2½ pounds firm but ripe pears (such as Bosc or Bartlett)
  • 1 teaspoon ground cinnamon
  • + 9 more ingredients
    • ½ teaspoon nutmeg or ground nutmeg
    • 6 5x4-inch slices white sandwich bread with crust (such as buttermilk bread)
    • ¼ cup fresh lemon juice
    • 2 teaspoons lemon peel
    • Vanilla ice cream
    • ¼ teaspoon ground cloves
    • 1 cup sliced almonds
    • 3 tablespoons poire Williams (clear pear brandy) or regular brandy
    • 1 ½ cups hot water

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...

View full recipe at Epicurious


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