Serves 4
1 t ground cinnamon
6 T sugar
4 slices Italian or French bread, cut on diagonal
3 T butter
2 ripe but firm Bartlett pears (I use Mom's canned pears)
juice of 1 lemon (abt 2 T)
1/3 c mascarpone cheese, room temperature (cream cheese can be substituted)
1/2 c raspberries
Combine cinnamon and sugar in a small bowl. Toast bread until golden and spread with 1 T butter. Sprinkle with 1/4 t cinnamon sugar and set aside.
Peel, core and slice pears into 3/4" thick wedges and toss with lemon juice. Melt remaining 2 T butter in a medium skillet over medium high heat. Add pears and remaining cinnamon sugar and cook until caramelized and tender, 2-3 minutes. Add 1/4 c water and swirl until caramel in pan is saucy. Spread mascarpone on cinnamon toast and top with pears, caramel and raspberries.
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