• Wash and dry produce. • Halve, core, and dice pear into 1⁄2-inch pieces. Quarter lemon.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add pear, cinnamon, brown sugar, half the maple syrup, 1⁄4 cup water, juice from one lemon wedge, and a pinch of salt (1⁄2 cup water and juice from two wedges for 4). (Save remaining lemon wedges for another use.) • Bring mixture to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until pear is softened, 10-12 minutes. Gently mash with a potato masher or fork until mixture is soft but still chunky. • Meanwhile, in a medium bowl, whisk together yogurt, crème fraîche, and remaining maple syrup.

• Toast waffles until golden brown. • Divide yogurt mixture between two small serving cups or bowls (four cups or bowls for 4 servings). Garnish with almonds and dried cranberries.

• Divide waffles between plates; top with pear compote. Serve with parfaits on the side.