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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