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Recipe: Pear Brown Betty (Cook's Magazine, 1987)

Desserts - Fruit
PEAR BROWN BETTY

Brown Betty can be made several hours ahead.

8 slices firm white bread
8 tablespoons butter
1 1/2 cups granulated sugar
Pinch nutmeg
3/4 teaspoon ground cinnamon
1 lemon
12 pears
2 cups hard apple cider or apple juice
whipped cream or vanilla ice cream (optional, for serving)

Heat oven to 375 degrees F. Butter a 9- by 13-inch baking dish.

Make 3 cups of coarse bread crumbs from the firm slices of bread using a grater or food processor.

Melt the butter and toss with crumbs.

Combine the sugar with nutmeg and cinnamon.

Grate zest and squeeze juice from lemon.

Peel, quarter, and slice pears 1/8-inch thick.

Toss pears with lemon juice and zest and half of sugar mixture. Sprinkle baking dish with some of remaining sugar mixture. Put half of pears in baking dish and sprinkle with 1/2 cup of crumbs and a small amount of sugar mixture. Top with remaining pears and pour liquid over pears. Top with remaining crumbs and sugar mixture. Cover with foil and make a few holes in top.

Bake 45 minutes. Uncover and cook an additional 15 minutes or until golden brown.

Pear Brown Betty can be served either warm or at room temperature with whipped cream or vanilla ice cream if you like.

Servings: 12
Source: Cook's Magazine, November 1987
MsgID: 016909
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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