After discussing the MULTITUDE of amazing Chowhound suggestions with my friend, she asked for a fruit-based dessert.
I poached a whole d'Anjou pear in water, dry white vermouth, sugar and fresh ginger and served it with a scoop of both ginger pear sorbet and chocolate sorbet, and a drizzle of 72% bittersweet chocolate. Very impressive presentation for minimal effort.
By the time I found the camera to snap a photo, it was mostly devoured! Thank you again for all the recommendations, everyone. The allergy-free dessert was a complete success!