This ginger pear parfait recipe is actually a throwback to my boarding school days and a dessert I remember being served. It was always so popular, and so easy to make. So I thought I would recreate it (a little flashier) as at boarding school it was served in plastic cups. But it remains delicious and easy.
How to make ginger pear parfait with gingernuts!
I make this ginger pear parfait is made with gingernut biscuits. Which I think perhaps in the northern hemisphere are called ginger snaps? I am not totally sure about that. In NZ we have two main brands of gingernut biscuits, and I must say that for me it needs to be a Griffin’s ginger nut all the way! Haha , no don’t worry the recipe will work well with any hard/crunchy style ginger biscuit.
To make a ginger pear parfait with gingernuts you only really need two other ingredients, greek yoghurt, and tinned or poached pears. You can add a few extra things to the top to make it perhaps more festive, but they are not necessary.
Essentially what will happen is once layered and refrigerated you will end up with gooey softened gingernut cookies that kind of melt into the yoghurt. So you end up with tangy, ginger yoghurt with the sweet pears which is just a delicious combination.
- 250g gingernut biscuits (gingersnaps)
- 1.5 kg greek yoghurt
- 3 x 400g cans tinned or poached pear quarters
- Crystalised ginger (optional)
- 1 Fresh pear (optional)
- Start by draining the pears and reserving the juice
- In a large glass serving bowl (a trifle bowl is perfect) start by covering the bottom with a layer of greek yoghurt
- Arrange a layer of gingernut biscuits on top of the yoghurt
- Pour a small amount of the reserved pear juice on top of the biscuits (this will help them soften
- Arrange a layer of pear quarters on top of the biscuits
- Top with yoghurt and repeat with another layer of yoghurt, biscuits, pear juice and pears, finally topping with yoghurt
- Refrigerate for at least 4 hours but overnight is even better
- Top with the following (optional) thin slices of fresh pear, chopped crystallized ginger, cookie crumbs made from 1-2 gingernut biscuits
- Any crunchy gingernut biscuits should work. My favourite in this recipe are Griffin's Gingernuts (not sponsored at all but they are a bit of a kiwi institution and have so many memories for me.
- With the tinned pears make sure they are quite soft pears, some brands seem to have firmer tinned pears than other, the softer the better
- Topping with crystallized ginger and pears is completely optional, you could try another topping
- The amounts quoted is what I found filled my trifle bowl, but you can make this recipe to any size, just layer the three main ingredients, you can even make a single portion in a glass.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 209mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 8g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing