Pear, Almond, and Dried-Cherry Brown Betty

Ingredients

• 1 cup almonds sliced
• 3 tablespoons brandy (clear pear brandy)
• 0.5 cup cherries dried
• 0.5 cup brown sugar packed ()
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon nutmeg freshly grated
• 0.5 cup honey 
• 0.3 cup juice of lemon fresh
• 2 teaspoons lemon zest finely grated
• 10.5 pounds pears firm cored ripe peeled halved cut into 1-inch cubes (such as Bosc or Bartlett)
• 0.5 teaspoon sea salt fine
• 5 tablespoons butter unsalted melted
• 10 servings whipped cream 
• 1.5 cups water hot
• 24 inch sandwich bread white with crust (such as buttermilk bread), torn into pieces ( 6 cups)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil
• measuring cup

Directions

1. Combine cherries and brandy in small bowl;let soak until cherries soften, 1 to 2 hours.
2. Drain (reserve brandy for another use).
3. Preheat oven to 375°F.
4. Combine breadpieces and almonds in processor. Usingon/off turns, blend until mixture resemblesvery coarse crumbs.
5. Spread crumb mixtureevenly on rimmed baking sheet.
6. Bake untilcrumb mixture is light golden and crisp,about 16 minutes.
7. Transfer crumb mixtureto medium bowl; toss with melted butter.Set aside. Maintain oven temperature.
8. Mix 1 1/2 cups hot water and honey in2-cup measuring cup.
9. Combine drainedcherries, brown sugar, lemon juice, lemonpeel, cinnamon, nutmeg, sea salt, andcloves in large bowl; stir to blend well.
10. Add pear cubes and toss to coat.
11. Butter 9x9x2-inch metal baking pan.
12. Sprinkle 1/3 of crumb mixture over bottomof prepared baking pan.
13. Spread half of pearmixture over crumb mixture. Top with1/3 of crumb mixture, then remaining pearmixture.
14. Sprinkle remaining crumb mixtureevenly over.
15. Pour water-honey mixture over.
16. Cover pan tightly with foil and bake30 minutes.
17. Remove foil and bake uncovereduntil crumb mixture is golden brown on topand pear filling is bubbling thickly at edges,about 45 minutes longer.
18. Remove from ovenand cool at least 20 minutes. do ahead Canbe made 1 day ahead. Cool completely, thencover and chill. Rewarm uncovered in300°F oven 15 to 20 minutes.
19. Serve warm with vanilla ice cream.
20. Bon Appétit