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1
To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy.
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2
Reduce speed to low and add confectioners sugar.
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3
When the sugar is incorporated, set the speed back to high.
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4
Add the brandy 1 tablespoon at a time and beat until combined.
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5
Beat in the nutmeg.
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6
Transfer the sauce to a ramekin or bowl, cover and refrigerate.
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7
Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
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8
To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat.
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9
When the liquid has come to a simmer, turn off the heat and add the cherries.
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10
Allow them to absorb most of the liquid, about 20 minutes.
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11
While cherries are standing, heat oven to 375 degrees.
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12
In a large bowl, whisk together the sugar, nutmeg and cinnamon.
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13
Set aside 2 tablespoons of the sugar mixture for sprinkling.
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14
Add bread, butter and lemon zest.
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15
Toss until sugar has dissolved and bread is completely coated.
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16
In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes.
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17
Layer half the pear slices and half the cherries (along with any liquid) on top.
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18
Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider.
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19
Layer remaining pears, cherries and bread.
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20
Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
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21
Cover dish with aluminum foil and bake for 40 minutes.
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22
Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more.
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23
Serve warm with dollops of hard sauce.
