Desserts & Baking

Fresh peaches with mango sorbet and gooseberry dressing

By Abigail Donnelly
Easy
10 minutes
Wine/Spirit Pairing
Graham Beck Viognier 2006
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Ingredients

Method
  • 4 ripe peaches, stoned and sliced
  • 1 tub (750ml) mango sorbet
  • 4 T Cape gooseberry infused balsamic vinegar reduction
  • 300 ml To Go Fresh Fruit smoothie

Method

Ingredients

Place the peaches on a plate with scoops of sorbet.
Drizzle with the vinegar reduction.
Pour smoothie (try pineapple, orange, papaya and apple) over the fruit.
Per serving: 1428.8kJ, 3.5g protein, 3.6g fat, 72.7g carbs.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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