Slow Cooker Pear Brown Bethy |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is another slow cooker dessert, and another one from Colonial times. To tell the truth, I had never heard of a bethy before coming across it in this cookbook. Be sure to use pears that are ripe but still firm, or they'll disintegrate during cooking. Read more . It can also be made with apples. It's important to use a good bread, such as a brioche or a challah, for a good flavor when it's finished. Serve this with a pitcher of heavy cream. Ingredients:
1 lb fresh white bread, challah or brioche, crusts removed, and cut into half-inch cubes |
10 t (1 1/4 sticks) unsalted butter |
1/2 cup firmly packed light brown sugar |
1/2 cup granulated sugar |
1 t flour |
2 tsp cinnamon |
1/2 tsp ground allspice |
1/4 tsp ground nutmeg |
pinch of ground ginger |
2 1/2 lbs (about 8) firm pears, such as bartlett or bosc, peeeled, cored, and thickly sliced |
3 t fresh lemon juice |
1/4 cup apple or pear juice or water |
Directions:
1. Coat the slow cooker with nonstick cooking spray or grease with butter.
2. Preheat the oven to 350°.
3. Place the bread cubes in a single layer on a baking sheet and bake until golden and dry, about 10 minutes. Set aside.
4. Melt the butter in a large skillet over medium heat. Add the bread cubes and stir to moisten. Transfer to a large bowl to cool.
5. Add the sugars, flour, and spices to the bread and toss to coat.
6. In another large bowl, toss the sliced pears with the lemon juice.
7. Put one-third of the spiced bread in the slow cooker. Layer in half the pears and pour over the juice.
8. Top with half of the remaining spiced bread, then layer in the remaining pears.
9. Finish with the remaining bread cubes.
10. Cover and cook on HIGH until bubbly and the fruit is tender, 2 1/2 to 3 hours.
11. Serve hot or cool, with heavy cream or a dollop of creme fraiche (recipe posted).
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