Drain pear juice into small saucepan; add cinnamon
candies. Boil in open pan for 5 to 7 minutes until reduced to 2
tablespoons, stirring occasionally. Remove from heat.
Coarsely chop pears and add to reduced liquid. Carefully stir to
blend. Chill.
Place 12 ladyfinger halves on baking sheet, split surface
upward. Use fingertip to rub butter flavored spread over split surfaces
of ladyfingers; sprinkle with the cinnamon. Bake at 400 degrees for 4 to
6 minutes until golden brown and crisp. Cool to room temperature and
crumble to make coarse crumbs. Wrap remaining ladyfingers in plastic
food wrap and store in freezer for another use.
Assemble parfaits one hour before serving. In four 1-cup
parfait glasses or other tall thin glasses of comparable size, layer in
order: pear mixture, whipped topping, ladyfinger crumbs, whipped topping
and pear mixture. (Hint: use a long handled spoon such as an iced tea
spoon to assemble parfait). Top each with a dab of dessert topping and a
sprinkling of the crumbs.
4
servings