Coconut recipes
20 minutes
Raspberry peach melba sundae
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Raspberry peach melba sundae
4
Easy
20 minutes
20 minutes
Ingredients
- 4 ripe peaches
- 2 cups apple juice
- 400 g Woolworths frozen raspberries
- 2 T icing sugar
- Woolworths UHT whipping cream, whipped, for serving (optional)
- For the macaroons:
- 1 T coconut sugar
- 2 free-range egg whites, beaten
- 12 pistachios, shelled
Method
1. Make a small cross incision into the base of the peaches. Place in a saucepan and add the apple juice.
2. Place a piece of greaseproof paper directly on top of the peaches and simmer for 15 minutes. Allow to cool.
3. Blend the raspberries and icing sugar, then spoon into a container and freeze.
4. To make the macaroons, preheat the oven to 180°C. Mix the coconut sugar and egg whites. Roll the mixture into rough balls and place on a lined baking tray. Press a pistachio into each one. Bake for 15 minutes, then allow to cool.
5. Place the peaches into a bowl and add scoops of the frozen raspberries. Serve with the cream and macaroons.
Cook's note: Make a double batch of macaroons to store in the freezer for next time.
Find more fruity dessert recipes here.
Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Cheri Kustner