Poached Pear, Granola & Cheesecake Parfait

• Poached Pears
• 1 qt. red wine
• 2/3 cup honey
• 6 slices gingerroot, sliced 1/4-inch thick
• 2 Tbsp. lemon peel
• 2 sprigs fresh thyme
• 4 each Large Bosc pears, peeled, cored, quartered
• Parfaits
• 1-1/2 qt. PHILADELPHIA Cheesecake Batter
• 3 cups granola
• 12 each fresh raspberries
• 2 Tbsp. dark chocolate bar, shaved
• 36 pieces crystallized ginger

1. For Poached Pears: Combine all ingredients, except pears, in a saucepan large enough to completely cover the pears in liquid.
2. Bring to boil; reduce heat to medium.
3. Add pears.
4. Simmer 20 min.
5. or until pears are cooked through, stirring occasionally.
6. Remove pears from pan; cool.
7. Dice pears.
8. For Parfaits: Spoon 1/4 cup Cheesecake Batter into each parfait glass.
9. Top with 3 Tbsp.
10. Poached Pears and 2 Tbsp.
11. granola.
12. Repeat layers.
13. Garnish each with 1 raspberry, 1/2 tsp.
14. chocolate and 3 pieces crystallized ginger.

red wine, honey, gingerroot, lemon peel, thyme, philadelphia, granola, fresh raspberries, chocolate, ginger

Taken from www.kraftrecipes.com/recipes/poached-pear-granola-cheesecake-parfait-154962.aspx (may not work)