This sweet-and-savory dessert recipe is hardly a recipe at all. Just toast baguette slices, slather on the Challenge Dessert Snack Spread, and top with cooked fruit. Easy and delicious.

Poached Pears & Roasted Strawberries

  • 2 cups red wine
  • 1 ¼ cup sugar, divided
  • 1 cinnamon stick
  • 2 pears, cored and peeled
  • 1 pound strawberries, hulled
  • 1 teaspoon vanilla extract

Bruschetta

  • 1 baguette, sliced
  • olive oil
  • salt and pepper
  • Challenge Vanilla Fudge Snack Spread
  • Challenge Salted Caramel Snack Spread

Poached Pears & Roasted Strawberries

  • 1

    Combine wine, ¾ cup sugar, cinnamon stick, and 1 cup of water in a saucepan. Bring to a simmer.

  • 2

    Add pears. Cover and gently cook for 30 minutes, turning once, or until pears are tender. Cool, then thinly slice.

  • 3

    Combine strawberries, ½ cup sugar, and vanilla extract on a sheet pan. Roast until juices thicken, 25-30 minutes. Cool.

Bruschetta

  • 1

    Toss baguette slices with olive oil, salt and pepper. Bake on a sheet pan for 12-15 minutes, or until golden brown. Cool.

  • 2

    To assemble fruit bruschetta, spread half the crostini with Challenge Vanilla Fudge Snack Spread and top with roasted strawberries. Spread the remaining crostini with Challenge Salted Caramel Snack Spread and top with sliced poached pears. Serve immediately.