2 ripe pears, diced
2 oz butter
1 pint Greek yogurt
Heavy cream (optional)
Sautée diced pears in butter, brown sugar and cinnamon.
Crush about half a box of ginger cookies in a plastic bag with a rolling pin.
In a bowl, whisk together Greek yogurt and maple syrup. If the mixture is too stiff, add a little heavy cream until fluffy. Using a rubber spatula, put in mixture in a piping bag.
In a parfait dish, layer mousse, crushed ginger cookies and pears. Continue to layer. Garnish with thinly sliced wedges of pears.