Food & Cooking Recipes Dessert & Treats Recipes Pear-Blueberry Betty Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 13, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 This classic American dessert is more than 100 years old. It's often made with apples but here we use pear and blueberries with delicious results. Ingredients 2 tablespoons granulated sugar 10 ounces good-quality white bread, crusts removed 4 Bartlett pears (1 ¾ pounds), peeled 4 tablespoons light-brown sugar 1 tablespoon cornstarch 1 teaspoon grated fresh ginger ¼ cup pear brandy (regular brandy can be substituted) 5 tablespoons pear nectar (apple cider can be substituted) 2 tablespoons plus 1 teaspoon unsalted butter, melted ¾ cup blueberries 8 ounces plain nonfat yogurt Butter-flavored vegetable spray Directions Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree. Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine. Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid. Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates. Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side. Rate it Print