Toasted sugar bread with pear

Halve the pears, remove the cores and peel the halves.

Poach the pears in a pan with plenty of boiling water with the lemon juice in 6-8 minutes al dente.

Drain and cool in a colander.

Cut the pear halves into fans: cut them lengthwise into thin slices up to 1 cm from the narrow top.

Press the slices slightly apart so that they become a fan.

Brush the slices of sugar bread on both sides with butter.

Roast the slices in a hot grill pan over medium heat on both sides for a total of 2-3 minutes golden brown.

Spread the toasted slices of sugar bread generously with fresh cream cheese and place on plates.

Place a pear fan on each slice and sprinkle the grated white chocolate over it.