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February 13, 2012

Warm Pear-Raspberry Bruschetta

ENTERTAINING 101: If you're planning on having a slumber party involving LOTS OF WINE, make sure breakfast the next morning is SIMPLE.

warm pear -raspberry bruschetta

Toasting bread, caramelizing pears and spreading cinnamon sugar & mascarpone on top is child's play.

Adding a side of scrambled eggs with truffle salt & bacon? That's where things get a little more complicated.

Photographing a brand new recipe in front of 4 people who are waiting to eat breakfast? Crazy idea!

Especially when you forget to drink coffee.

warm pear -raspberry bruschetta

This one is definitely going in my I DRANK TOO MUCH LAST NIGHT BUT HAVE TO FEED SOMETHING AWESOME TO GUESTS, folder. It's super scrumptious & simple!

And we're off!

Cut pieces of bread! Toast them.

I used the broiler. I burnt two pieces. Don't walk away from the broiler. Lesson learned.

warm pear -raspberry bruschetta

Butter the toasts! I enlisted my friend Amanda for this job.

Another tip! If your guest asks how they can help, put them to work!

warm pear -raspberry bruschetta

Cut your pears, get your cinnamon sugar ready. Stir the pears with lemon juice.

warm pear -raspberry bruschetta

Sprinkle the tops with cinnamon sugar.

warm pear -raspberry bruschetta

Butter & cinnamon sugar in a pan. Pears go in.

warm pear -raspberry bruschetta

Bubbly pears getting cooked.

warm pear -raspberry bruschetta

Cinnamon pears are ready! Now make your caramel sauce.

warm pear -raspberry bruschetta

Spread the tops of the bruschette with mascarpone.

warm pear -raspberry bruschetta

Top with the pears.

warm pear -raspberry bruschetta

Add the caramel & sprinkle the raspberries on top.

warm pear -raspberry bruschetta

So many good things resting on top a piece of toasty bread!

Warm Pear-Raspberry Bruschetta

makes 8
(adapted slightly from Martha Stewart)
  • 2 teaspoons ground cinnamon
  • 3/4 cup sugar
  • 8 slices Italian or French bread, cut on diagonal
  • 6 tablespoons butter
  • 3 ripe but firm Bosc pears
  • Juice of 1 lemon
  • 3/4 cup mascarpone cheese, room temperature
  • 1 cup raspberries

Combine cinnamon and sugar in a small bowl. Toast bread until golden, and spread with 2 tablespoons butter. Sprinkle with 1/2 teaspoon cinnamon-sugar, and set aside.

Peel, core, and slice pears into 3/4-inch-thick wedges, and toss with lemon juice. Melt remaining 4 tablespoons butter in a medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar, and cook until caramelized and tender, 2 to 3 minutes. Add 1/2 cup water, and swirl until caramel in pan is saucy.

Spread mascarpone on cinnamon toast, and top with sauteed pears, caramel, and raspberries.

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