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.
Tried this on my family a few years ago after dinner and they loved it. A little too sweet so we cut the brown sugar in half and it was perfect. Kids thought it tasted like apple streudel. The brandy we used is called Applejack.
Read MoreThis is a very elegant dessert. I liked the topping OK, but it was gooey-er than I expected. Probably due to the honey. I couldn't find any apple brandy at the liquor store, so I just used apple juice. The pears came out a little bland. Next time, I'll try it with plain brandy if I can't find any apple brandy. I may also try it without the honey, to see if we like the texture of the topping a little better that way.
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