1Place cream in a medium bowl and whisk until stiff peaks form, about 3 minutes. Add yogurt and brown sugar and whisk to combine; place in the refrigerator.
2Peel, core, and chop the pear into small dice, then place in a small bowl. Add honey, lemon juice, and ginger and stir to combine.
3Assemble the trifles using 2 (4-ounce) glasses. Spoon 2 tablespoons of the yogurt mixture into the bottom of each glass. Top each with 1 tablespoon of the graham crackers, then 2 tablespoons of the pear mixture. Repeat to make 2 complete layers in each glass. Serve.
This chunky cranberry-orange sauce is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.
Sufganiyot with Ginger Lime Curd
Sufganiyot, or Hanukkah donuts, are traditionally filled with fruit jam, but this recipe switches it up a little with zesty-sweet ginger-lime curd, and calls for sugar dusted on top to balance the tangy filling. Get the recipe.