Pear and Sour Cherry Brown Betty With Brandy Hard Sauce - unsalted butter

Method

• To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy.
• Reduce speed to low and add confectioners sugar.
• When the sugar is incorporated, set the speed back to high.
• Add the brandy 1 tablespoon at a time and beat until combined.
• Beat in the nutmeg.
• Transfer the sauce to a ramekin or bowl, cover and refrigerate.
• Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
• To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat.
• When the liquid has come to a simmer, turn off the heat and add the cherries.
• Allow them to absorb most of the liquid, about 20 minutes.
• While cherries are standing, heat oven to 375 degrees.
• In a large bowl, whisk together the sugar, nutmeg and cinnamon.
• Set aside 2 tablespoons of the sugar mixture for sprinkling.
• Add bread, butter and lemon zest.
• Toss until sugar has dissolved and bread is completely coated.
• In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes.
• Layer half the pear slices and half the cherries (along with any liquid) on top.
• Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider.
• Layer remaining pears, cherries and bread.
• Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
• Cover dish with aluminum foil and bake for 40 minutes.
• Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more.
• Serve warm with dollops of hard sauce.