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 SAUCE
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
- Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.
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.
PEAR AND SOUR CHERRY CRISP
This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.
Provided by Ruth Y.
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
- Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
- Bake in preheated oven until crust is golden, about 1 hour.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 13.5 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 315.9 mg, Sugar 40.5 g
BRANDIED SOUR CHERRY AND PEAR TARTLETS
Yield Makes 16 tartlets
Number Of Ingredients 14
Steps:
- Blend together flour, salt, butter, shortening, and 2 tablespoons sugar with your fingertips or a pastry blender in a large bowl (or pulse in a food processor, then transfer to a large bowl) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 balls, one slightly larger than the other, then flatten each into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Peel, halve, and core pears. Cut pears into 1/4-inch dice, then stir together with remaining filling ingredients in a 3-quart heavy pot. Bring to a boil, stirring, then reduce heat and simmer, uncovered, stirring occasionally, until thick, about 10 minutes. Transfer filling to a shallow dish and cool to room temperature.
- Roll out smaller disk of dough into a 13-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking.
- Cut out as many rounds as possible (about 12) with 3 1/2-inch fluted cutter, transferring as cut to a wax-paper-lined baking sheet. Chill rounds until firm, about 10 minutes, before decorating. Gather dough scraps and chill 20 to 30 minutes, then reroll, cut, and chill additional 31/2-inch rounds (reroll scraps only once) for a total of 16.
- Cut out shapes from rounds with decorative cutters or a sharp paring knife, leaving a 1/2-inch border around edge, and reserve cutout pieces if desired for additional decoration. Brush tops lightly with milk. Lightly press reserved cutouts (if using) onto decorated pastry rounds and brush lightly with milk. Sprinkle remaining tablespoon sugar evenly over tops and chill while making bottoms.
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out larger disk of dough into a 15-inch round (about 1/8 inch thick) on floured surface with floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking. Cut out as many rounds as possible (about 12) with 4-inch cutter. Gather dough scraps and chill 20 to 30 minutes, then reroll and cut additional 4-inch rounds (reroll scraps only once) for a total of 16. Fit each 4-inch round into a tartlet pan (don't trim). Fill each tartlet with 3 tablespoons cooled filling and brush edge of pastry lightly with milk. Place decorated tops over filling in each tartlet, then press each top lightly around edge to help seal edges and trim pastry if necessary.
- Bake tartlets on a large baking sheet until golden, 20 to 25 minutes. Transfer tartlets to a rack and cool 10 minutes. To remove tartlets from pans, cover 1 hand with a folded kitchen towel and invert tartlets 1 at a time onto towel, reinverting them onto a platter. Serve warm or at room temperature.
PEAR, ALMOND, AND DRIED-CHERRY BROWN BETTY
Make and share this Pear, Almond, and Dried-Cherry Brown Betty recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h30m
Yield 10 serving(s)
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.
Nutrition Facts : Calories 295.4, Fat 11, SaturatedFat 4.2, Cholesterol 15.3, Sodium 199.2, Carbohydrate 49.9, Fiber 5.4, Sugar 33.9, Protein 3.8
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