- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 2 Times
Use ripe pears for this dessert so that the flavor of the fruit comes through. You could use unripe pears, but the dessert would end up tasting like apple, not pear, brown betty. You can make cookie crumbs by crushing tea biscuits, with a rolling pin, between sheets of wax paper.
- 2 cups (8 ounces) cookie crumbs
- ½ cup brown sugar
- ½ teaspoon ground nutmeg
- 2 pounds ripe Cornice pears, peeled, cored and sliced thinly
- 2 tablespoons Cognac or brandy
- 6 tablespoons butter, cut into ½-inch dice
- ½ cup sour cream
Preheat oven to 375 degrees.
Butter an 8-by-8-inch baking pan and set aside.
Combine the cookie crumbs with the brown sugar and nutmeg.
Scatter about one-third of the crumb mixture on bottom of baking pan. Place half the pears on top of that; sprinkle half the Cognac on pears, and dot with half the butter. Repeat with half the remaining crumbs and all the remaining ingredients, in above order. Cover with the remaining crumbs.
Bake for 25 to 30 minutes, or until the pears are tender.
Serve with a spoonful of sour cream for each person.
© 1981 Michele Urvater