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.
A pear-persimmon treat with sweet ginger sauce
- 1 persimmon
- 1 pear
- fresh mint
- cashew paste
- 1 teaspoon of grated fresh ginger
- up to 20 ml of water
- 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.
- Top each with a fresh mint leaf, a small round of cashew paste, then some shredded mint leaf.
- 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.
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.