A pear-persimmon treat with sweet ginger sauce

It’s sweet, but there’s no (added) sugar in this dessert. It’s gluten-free, egg-free and easy. A small button of cashew paste adds substance to this ideal appetiser or an even-more-ideal light dessert.

Mint and ginger complement the sweet pear and persimmon combination

Mint and ginger complement the sweet pear and persimmon combination

A pear-persimmon treat with sweet ginger sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1 persimmon
  • 1 pear
  • fresh mint
  • cashew paste
  • 1 teaspoon of grated fresh ginger
  • up to 20 ml of water

Directions

  1. Dice the persimmon and pear and spoon equal quantities into small serving bowls. Set aside a small spoonful of each of the diced fruits to make the ginger sauce.
  2. Top each with a fresh mint leaf, a small round of cashew paste, then some shredded mint leaf.
  3. Mash the pear and persimmon you set aside until there are no lumps. Heat in a small pan with the grated ginger and a little water for no more than a minute or two: all you want to do is release the ginger flavour through the sauce. Pour this over the pear-persimmon-cashew-mint assemblage and serve.

Notes

You can buy cashew butter. Or you can just make your own. Throw a handful of raw (unroasted) cashews into a blender and wait while your cashews turn to grits-to-powder-to-paste-… and only if you are very patient … -to-butter. We stopped at the paste stage for this recipe and ended up with something like cashew marzipan.

Mint and ginger complement the sweet pear and persimmon combination

Mint and ginger complement the sweet pear and persimmon combination

 

 

 

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