Pear 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).

½ cup dried tart cherry
3 Tbsp. pear brandy, such as Poire William
6 slices white bread, with crust torn into pieces (~ 6 cups)
1 cup sliced almonds
5 Tbsp. butter, melted
1½ cups water, hot
½ cup pure honey
½ cup Erythritol Gold, packed
¼ cup lemon juice, freshly squeezed
2 tsp. lemon peel, finely grated
1 tsp. ground cinnamon
½ tsp. nutmeg, freshly grated or ½ tsp. ground nutmeg
½ tsp. fine sea salt
¼ tsp. ground cloves
2½ lbs firm but ripe pears, such as Bosc or Bartlett, peeled, halved, cored, cut into 1" cubes

To Serve:
vanilla ice cream

Combine cherries and brandy in small bowl; let soak until cherries soften, 1-2 hours. Drain (reserve brandy for another use).

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5) (190°C/170°C fan, Gas Mark 5). Butter a 9x9x2" metal baking pan.

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 1½ 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.

Sprinkle ⅓ of crumb mixture over bottom of prepared baking pan. Spread half of pear mixture over crumb mixture. Top with ⅓ 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.

Make Ahead: Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 300°F (150°C/130°C fan, Gas Mark 2) oven 15-20 minutes.

Makes 10 servings.