1 teaspoon cinnamon
6 tablespoons sugar
8 slices Italian or French bread, cut diagonally
3 tablespoons butter
2 ripe but firm pears
1 juice of lemon
1/3 cup mascarpone cheese, room temperature
1/2 cup raspberries
1. Combine cinnamon and sugar in small bowl. Toast bread until golden and spread with 1 tablespoon butter. Sprinkle with 1/2 teaspoon cinnamon-sugar and spread with mascarpone.
2. Peel, core and slice pears into 3/4-inch thick wedges and toss with lemon juice. Melt remaining 2 tablespoons butter in medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar and cook until caramelized and tender, 10-15 minutes. Add 1/4 cup water and swirl until caramel in pan is saucy.
3. Top toast with sauteed pears, caramel sauce and raspberries.