Food & Cooking Recipes Pear-Ginger Parfait Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Ingredients 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 Directions 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. Remove cinnamon stick and cloves before assembling the parfait. In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream. 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. Rate it Print