Pear Brown Betty

Name: Pear Brown Betty
Cuisine: American
Ingredients: Two 1-inch-thick slices homemade white or whole wheat egg bread; ⅓ cup unsalted butter, cut into pieces; ¼ cup apple or pear juice, or water; 3 tablespoons fresh lemon juice; 8 firm pears (2½ pounds), such as Bartlett or Bosc, peeled, cored, and sliced 1 inch thick; ¼ cup apple or pear juice, or water; ¼ cup apple or pear juice, or water; ¼ teaspoon ground cloves; ½ teaspoon ground allspice; 8 firm pears (2½ pounds), such as Bartlett or Bosc, peeled, cored, and sliced 1 inch thick; 8 firm pears (2½ pounds), such as Bartlett or Bosc, peeled, cored, and sliced 1 inch thick; ½ cup light brown sugar; Two 1-inch-thick slices homemade white or whole wheat egg bread; 2 teaspoons ground cinnamon; ¼ cup sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This warm baked winter fruit dessert, similar to a crisp and popular in America since colonial times, should really be called a “brown Bethy.” Be sure to use pears that are ripe but still firm or they will disintegrate when cooked. This can also be made with apples. Serve with a pitcher of heavy cream on the side.

Ingredients

Two 1-inch-thick slices homemade white or whole wheat egg bread
½

Americas
United States
Dessert
Vegetarian
Winter

Method

Preheat the oven to 375°F. Butter an 8-by-8-inch shallow baking dish.
Place the bread in a food processor and pulse to coarse crumbs; you will have about 1½ cups.
Combine the crumbs, sugar, and spices in a bowl. Toss the sliced pears with the