Active Time: 25 minutes / Cook Time: 35 minutes / Total Time: 45 minutes
Makes 6 servings
- For the pears:
- 1 tablespoon ghee
- 3 pears, peeled, cored, and diced
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- pinch fine sea salt
- For the cookie crumbles:
- 4 tablespoons (1/2 stick) butter, softened and cut into chunks
- 2 tablespoons coconut palm sugar
- 1 tablespoons raw honey
- 1 ½ cups almond flour
- ½ teaspoon lemon zest
- 1/8 teaspoon sea salt
- To serve: (assemble parfaits just before serving)
- 2 ¼ cups plain yogurt
- Pre-heat the oven to 350 degrees F with a rack in the middle position. Place a piece of parchment paper on a baking sheet.
- Prepare the shortbread cookie. Beat together the butter, sugar, and honey with a hand mixer until they are completely combined and resemble creamy frosting.
- Add the almond flour, lemon zest, and salt to the bowl. Mix with a spoon just until all of the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
- Press the dough into a square about ½” thick on the baking sheet (it doesn’t have to be perfect—you’re going to break it up into crumbles). Use the bottom of a spoon to make sure the dough is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 10-15 minutes, or until the edges of the shortbread turn golden-brown. Rotate the baking dish 90° and bake another 10 minutes, or until the shortbread is golden-brown all over. Let cool while you make the pears. The crust will harden a bit while it cools.
- Melt the ghee in a large skillet over medium heat. Add the pears and maple syrup and cook, stirring often, until the pears are tender, about 8-10 minutes.
- Stir in the vanilla, cinnamon, and salt and remove from the heat.
- Break the shortbread into chunks and crumbles.
- Spoon 2 tablespoons of yogurt into the bottom of each of two tall glasses. Add 2 tablespoons pears, and 1 tablespoon cookie crumbles. Repeat layers. Top with 2 tablespoons yogurt and a sprinkle of cookie crumbles. Serve.
- Store shortbread in an airtight container on the counter for up to one week. Store pears and yogurt in the refrigerator until needed. You can warm the pears in the microwave before using again, if desired.