Fruit Betties typically consist of fruit tossed in bread crumbs. I use small chunks of cinnamon toast instead. In this pear and quince version I’ve added a hidden treasure on the bottom: raisins soaked in booze, then doused in brown butter. The topping is also drizzled with brown butter. If you don’t have quince, or the time to make quince sauce (and let's face it: quince are such a pain to prep), use a good unsweetened applesauce instead. And if you don’t care for the rustic bits of brown buttered toast on top, chop the toast pieces up more finely to make bread crumbs. I’ve included alternate instructions below. This also makes a superb breakfast the next day, gently warmed and topped with a bit of cream. I do hope you enjoy it. ;o) <br />

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