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.
"Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook," cookbook author and culinary instructor Andrea Nguyen says.