Yield
Makes 4 to 6 servings

Notes: If desired, splash a little cassis over servings of the dessert.

How to Make It

Step 1

Rinse orange, cut in half lengthwise, then slice crosswise; discard seeds.

Step 2

In a 10- to 12-inch nonstick frying pan, combine orange, 1/4 cup sugar and 2 tablespoons water. Stir often over medium-high heat until liquid evaporates, 4 to 5 minutes; take care not to scorch fruit.

Step 3

Cut pears lengthwise into 3/4-inch slices and mix with lemon juice. In a 10-inch-wide (about 8-cup) round quiche dish or shallow casserole, snugly arrange pears in a single layer. Tuck orange pieces among pear slices. Spoon brandy over fruit, then sprinkle evenly with remaining 2 tablespoons sugar.

Step 4

Bake in a 450° oven until fruit edges are tinged with dark brown, 25 to 30 minutes.

Step 5

Stir apricot jam to soften; dot evenly over fruit.

Step 6

Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.

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