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Dessert
6 parfaits
35 minutes
30 minutes
Melissa's Corporate Chefs
6 organic pears
5 ounces loquats
4 teaspoons ground ginger
1/2 cup water
2 tablespoons sugar
1 tablespoon organic lemon zest
1 stick canela (cinnamon sticks)
2 tablespoons organic lemon juice, freshly squeezed (separate use)
8 ounces non-fat vanilla yogurt
Peel 4 pears and coarsely chop (including cores), then transfer to a 3 to 4 quart saucepan.
Add loquats, ginger, water, sugar, zest, cinnamon stick, and 1 tablespoon lemon juice and simmer.
Keep covered, until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl.
If desired, stir in up to 1 tablespoon additional sugar and cool sauce.
While sauce is cooling, peel, core, and finely dice (1/3 inch) remaining 2 pears (1 pound), then toss with remaining tablespoon lemon juice in a bowl.
Spoon 1/4 cup sauce into each of 6 (8-ounce) glasses and top each serving with 2 tablespoons diced pear.
Then spread 2 tablespoons yogurt in each glass and top with 2 more tablespoons diced pear and 1/4 cup sauce.
Garnish with diced pear and loquats.
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