Ingredients

Method

• 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

Ingredients

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