Pear-Ginger Parfait



  • 2 Bosc pears, peeled, cored, and cut into ⅓-inch pieces

  • Juice of 1 lemon

  • 1 cinnamon stick

  • 2 clove s

  • 3 tablespoons candied ginger, minced, plus more for garnish

  • ¼ cup apple juice

  • 1 tablespoon unsalted butter

  • 1 cup heavy cream

  • 4 ounces mascarpone

  • ½ teaspoon vanilla extract

  • 3 tablespoons maple syrup

  • Ginger cookie thins, for garnish


  1. In a small saucepan, combine pears, lemon juice, cinnamon stick, cloves, ginger, and apple juice. Bring to a boil, reduce heat to low, and simmer for about 4 minutes until pears are crisp-tender. Transfer to a bowl and let cool to room temperature.

  2. Remove cinnamon stick and cloves before assembling the parfait.

  3. In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream.

  4. Divide half the pears between 4 glasses and top with half the mascarpone mixture. Repeat layers with remaining pears and cream, and garnish with candied ginger and ginger cookies.

Related Articles