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Vandal Gold Pear-Ginger Parfait

By Colleen McCormick and Amber Bulcher

Vandal Gold. Golden pear. The relationship couldn’t be more delicious. Browned ginger snaps, baked with butter, form a crisp cookie crust. With a note of ginger and sweet maple syrup, the silky center hints at fall. For the finale, layers of roasted golden pears, candied with maple syrup, adorn the top. This luscious dessert is sure to tantalize even the most diehard pumpkin pie fans. Victory will be yours.

(Alternatively, this can be make into a cheesecake. Directions follow in parenthesis)

  • Yield: 10 Portion: 1cup servings
  • Oven: Pears 450 ° Bake: 20 min
  • Crust 350 ° 10 min


Cookie Crust

  • 1 ½ C ginger snaps 
  • 5 TB butter, melted 
  • ½ TB cinnamon 


  • 16 oz cream cheese, softened at room temperature 
  • 3/4 C pure maple syrup 
  • 1 C cold heavy cream 
  • 2 TB confectioners' sugar 
  • 1-2 TB ginger powder 


  • 2 medium pears (Bosc or Bartlett), sliced lengthwise thinly sliced (1/8”) 

NOTE: 8x8 Baking sheet or Spring-form pan, buttered or sprayed with nonstick cooking spray



  1. Prepare baking sheet (or spring form pan) 
  2. Make crust: crush ginger snaps and combine with butter 
  3. Transfer to baking sheet/ spring form pan and coat bottom, pressing firmly 
  4. Bake until browned, 5-10 minutes 
  5. Remove and set aside to cool for a few minutes 
  6. Break into smaller pieces when still slightly warm (do not do this for cheesecake!)


  1. Beat cream cheese in a large bowl with electric mixer until fluffy (3-4minutes) 
  2. Add ½ C maple syrup & ginger powder, incorporated until smooth 
  3. In a separate medium size bowl, beat cream & sugar on high to form soft peaks (3-4 minutes) 
  4. Combine 1/3 of the whipped cream into cream cheese mixture. Fold in remainder. 
  5. Cool for 4 hours. (Or transfer to crust and refrigerate for at least 4 hours.)


  1. Preheat oven to 450’ 
  2. Line a baking sheet with parchment paper and spray with oil 
  3. Coat sliced pears with @ 2 TB maple syrup 
  4. Arrange pears on sheet & roast until soft (20min) 
  5. Remove and turn stove to broil 
  6. Brush pears once again with remaining maple syrup and brown for about 4 minutes *rotate sheet for even cooking 
  7. Let cool 
  8. Arrange the parfait in glass cups, layering cookie and filling & arrange pears on top. (Arrange pear slices on top of cheesecake, overlapping slightly.)

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