This breakfast or brunch dish requires surprisingly little effort. Prepare the streusel up to two days in advance, stirring in the pecans just before baking to preserve their texture.
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup packed brown sugar
1 1/2 tablespoons butter, melted
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup chopped pecans, toasted
3 Anjou pears, peeled and cut in half lengthwise
1/3 cup apple juice
1 1/2 tablespoons apple brandy
How to Make It
Preheat oven to 375°.
To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Stir with a fork until mixture resembles coarse meal. Stir in pecans.
To prepare pears, using a melon baller or spoon, scoop out core from each pear half. Spoon streusel evenly into pear halves. Place pear halves, cut sides up, in an 8-inch square baking dish. Pour apple juice and apple brandy into dish. Cover dish with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 5 minutes. Serve pears warm. Drizzle evenly with cooking liquid.