Two Allergy Friendly Dessert Recipes: Pears withGinger and Star Anise and Apple and Date Balls

Published on: August 22, 2008

by Danielle Margulies

I've noticed the Allergy Friendly page is lacking in dessert recipes and since this has been an extremely busy week in the officewith the launch of Phil's new video pod "5 Products in 5 Minutes" things have been a little hectic -and so I've turned again to this (quickly-becoming-invaluable) book sentto me by my mother "Healing Foods for Special Diets" edited by JillScott. These recipes are simple, delicious and healthful dessert recipes from two kitchen staples; apples and pears.

Another great thing about these two recipes is that thefruits are interchangeable - they can easily become Apples with Gingerand Star Anise and Pear and Date Balls! Apple and Date Balls are a fun recipe for entertaining, or just to have something sweet and guilt-free on hand when your sweet tooth must be satisfied and Pears with Ginger and StarAnise is a sumptuous concoction suitable for a lavish dinner party, yet simple enough for a family dessert treat.

Apple and Date Balls
Makes 20
Ingredients:
2 1/4 lb Cooking apples
2/3 Cup dried, stoned dates
1 Cup apple juice
1 Teaspoon ground cinnamon (you can also substitute ½ a teaspoon of ground ginger and ½ a teaspoon of cinnamon instead)
½ Cup walnuts, finely chopped

Instructions:
Halve the unpeeled fruit and place in a large heavy-based saucepan.
Add the dates, apple juice and ground cinnamon.
Cook over a very low heat, stirring occasionally, for 4-6 hours, or until the mixture forms a dry paste.
Scrape into a bowl and cool, then roll into bite-sizedballs.
Toast the nuts under the broiler until golden brown.
Coat the balls in the nut mixture.
Twist each ball in cellophane or wax paper and store in anairtight container.

Pears with Ginger and Star Anise
Star anise and ginger give a refreshing twist to thesepoached pears. Serve them chilled with fromage frais or whipped cream if youlike. The recipe calls for Stem Ginger which is Chinese ginger preserved in asugar and water syrup. It has a soft consistency, yet it still maintains the gingertang - it can be difficult to find, but is available here.

Serves 4
Ingredients:
6 Tablespoons of caster sugar
1 1/4 Cups of dessert wine (optional - you can substitutepear juice)
Thinly pared rind and juice of 1 lemon
3 inch piece of fresh ginger, bruised
5 Star anise
10 Cloves
2 1/2 Cups of cold water
6 slightly un-ripe pears
3 Tablespoons of drained stem ginger in syrup, sliced

Instructions:
Place the caster sugar, dessert wine (or pear juice) , lemon rind and juice, fresh ginger root, star anise, cloves and water into a saucepan just large enough to hold the pears snugly in an upright position.
Bring to the boil.
Meanwhile, peel the pears, leaving the stems intact.
Add them to the mixture, making sure they are completely immersed in the liquid.
Return the mixture to the boil, lower the heat, cover and simmer for 15-20 minutes or until the pears are tender.
Lift out the pears with a slotted spoon and place them in a heat-proof dish.
Boil the remaining mixture rapidly until it is reduced by about half, then pour over the pears.
Allow them to cool, then chill.
Cut the pears into thick slices and arrange these on fourserving plates.
Remove the ginger and whole spices from the sauce, stir in the sliced stem ginger and spoon the sauce over the pears.

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