Desserts & Baking

Raspberry peach melba sundae

20 minutes
20 minutes

This raspberry peach melba sundae is the ultimate fruity treat. It's served up with easy pistachio macaroons and you can top it with whipped cream for even more indulgence.

Wine/Spirit Pairing
Woolworths Strawberry Rosé

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  • 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

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


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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