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