Braised Pears With Brandy Orange Sauce

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   PREP: Preheat the oven to 325. Butter a baking dish with 2 Tbsp of the butter. Chop another 2 Tbsp butter into small pieces and set aside for the moment. Place halved pears in one layer in a covered baking dish. Sprinkle with sugar and then dot each pear with the rest of the chopped butter. Pour the vermouth, water, and 2 Tbsp of the pear brandy around the pears. Add the cinnamon stick. Cover everything with a round of parchment paper. Place the cover on the baking dish.

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   BAKE: Place the baking dish in the lower third of the oven. Bake until pears are tender, about 20- 25 minutes.

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   COOK THE STRIPS OF ORANGE PEEL: Meanwhile, place the strips of orange peel in a small saucepan and add enough water just to cover. Bring to a simmer and cook. When the strips are tender, remove them with a slotted spoon and drain. Dry the strips on paper towels and set aside.

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   FRY THE BREAD: In a large skillet, melt 3 Tbsp of butter. Working in batches, add slices of challah bread and lightly brown on both sides. Add more butter if needed. Place one slice of bread on each plate.

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   MAKE THE SAUCE: When the pears are done, remove them one by one from the cooking liquid with a slotted spoon and drain. Place two pear halves on one slice of fried bread. Pour the cooking liquid into a saucepan. Remove the cinnamon stick. Over MEDIUM HIGH heat, whisk the jelly into the liquid. Bring mixture to a boil and reduce until thick enough to coat a spoon. Stir in the remaining pear brandy and the strips of orange peel.

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   SERVE: This dish can be enjoyed eaten warm or cold. (Just cover and refrigerate to serve cold later.) When you are ready to serve, spoon the orange sauce over the pears. Spoon some heavy cream alongside. Garnish with a sprig of fresh mint. Bring the sauce to the table to pass.

* Per serving · 4 servings · Values may vary.

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