Chocolate Amaretto Biscotti & Pear Brandy Betty

A recipe from Jeanne Benedict's Sophisticated Entertaining. Pear brandy may be marked as "poire" on the bottle. The combination of chocolate and pear is absolutely delightful in this warm weather Thanksgiving dessert.

Ingredients

• 5 pears, peeled, cored, cut in thin wedges
• 1/2 Cup pear brandy
• 1/3 Cup apple cider
• 1/3 Cup brown sugar
• 1/3 Cup granulated sugar
• 4 cups Chocolate Amaretto Biscotti crumbs (recipe)
• 3/4 cup plus 3 tablespoons unsalted butter

Directions

• Preheat oven to 350F(175C). Butter a 9x13 glass baking dish. Toss together pears, brandy, cider, and sugars in a medium bowl until combined.
• Melt 3/4 cup of butter. In another bowl, stir together biscotti crumbs and melted butter until combined.
• Scatter half biscotti crumbs in bottom of prepared baking dish. Top with pear mixture. Sprinkle remaining biscotti crumbs on top of pear mixture. Dot with remaining 3 tablespoons butter. Bake for 1 hour or until pear mixture is thick and top is crusty.
• Spoon dessert on individual plates and serve warm. Store covered in plastic in the refrigerator for up to 2 days.

  Makes 8 to 10 servings