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Gallery Pear-Blueberry Betty Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 tablespoons granulated sugar 10 ounces good-quality white bread, crusts removed 4 Bartlett pears (1 3/4 pounds), peeled 4 tablespoons light-brown sugar 1 tablespoon cornstarch 1 teaspoon grated fresh ginger 1/4 cup pear brandy (regular brandy can be substituted) 5 tablespoons pear nectar (apple cider can be substituted) 2 tablespoons plus 1 teaspoon unsalted butter, melted 3/4 cup blueberries 8 ounces plain nonfat yogurt Butter-flavored vegetable spray
Gallery Pear-Blueberry Betty
Recipe Summary Servings: 8
Gallery
Pear-Blueberry Betty
Pear-Blueberry Betty
Pear-Blueberry Betty
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons granulated sugar 10 ounces good-quality white bread, crusts removed 4 Bartlett pears (1 3/4 pounds), peeled 4 tablespoons light-brown sugar 1 tablespoon cornstarch 1 teaspoon grated fresh ginger 1/4 cup pear brandy (regular brandy can be substituted) 5 tablespoons pear nectar (apple cider can be substituted) 2 tablespoons plus 1 teaspoon unsalted butter, melted 3/4 cup blueberries 8 ounces plain nonfat yogurt Butter-flavored vegetable spray
Directions
Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.
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All Reviews for Pear-Blueberry Betty
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Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
