2 pears cinnamon brown sugar 2 oz butter 1 pint Greek yogurt maple syrup ginger cookies heavy cream
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.
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