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Bread unsalted butter sugar ground ginger ground cinnamon nutmeg salt apple cider freshly squeezed lemon juice Bartlett
Viewed: 40 - Published at: 9 years agoIngredients
- 1 (1 pound) loaf sourdough bread, crust removed, bread torn into small pieces
- 6 tablespoons unsalted butter
- 2/3 cup sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 3/4 cup apple cider
- 2 tablespoons freshly squeezed lemon juice
- 8 (about 3 3/4 pounds) Bartlett pears
Method
- 1. Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Bake, stirring halfway through, until golden brown, 10 to 15 minutes. Let cool completely. Transfer to a resealable plastic bag; seal bag. Coarsely crush with a rolling pin so that the largest pieces are the size of peas.
- 2. Melt butter in a medium skillet over medium heat. Remove from heat. Stir in breadcrumbs, sugar, spices, salt, 1/4 cup plus 2 tablespoons cider, and the lemon juice. Let stand 10 minutes.
- 3. Peel pears; cut into 1/2-inch chunks. Place a heaping 1/2 cup pears in each of 6 small (5-inch) pie plates or ramekins. Top each with 1/4 cup breadcrumb mixture; drizzle each with 1 tablespoon cider. Top with remaining pears, then with remaining breadcrumb mixture.
- 4. Transfer to a rimmed baking sheet lined with parchment paper; cover with foil. Bake 30 minutes. Uncover; bake until topping is browned and juices are bubbling, about 15 minutes. Let cool on sheet on a wire rack 15 minutes before serving.
