Spiced Pear & Raspberry Toasties

• 3 large pears (990g), peeled, cored, diced
• 2 tsp lemon juice
• 1½ tbsp honey
• 1 cinnamon stick
• 1 tsp vanilla bean paste
• 1 cup (135g) fresh raspberries
• 8 slices Helga’s Raisin Toast Fruit Loaf
• 2 tbsp olive oil spread
• natural yoghurt, extra fresh raspberries and icing sugar, to serve

1. Combine pear, lemon juice, honey, cinnamon and vanilla in a large saucepan over medium heat; cook, stirring occasionally, for 10 minutes or until pear is tender. Stir through raspberries. Strain pear mixture; discard cinnamon stick. Set aside to cool for 5 minutes.
2. Lay a sheet of baking paper on a chopping board; top with bread slices. Lightly spread slices with olive oil spread. Turn 4 slices so spread side faces down; top with pear mixture. Sandwich with the remaining bread slices, spread-side up.
3. Preheat a sandwich press. Toast sandwiches, in batches, in hot sandwich press for 3 minutes or until golden and crisp. Serve topped with yoghurt and extra raspberries and dusted with icing sugar.

Swap: Use frozen raspberries instead of fresh.