Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
12
- 8 peaches
- 1/3 cup Woolworths caster sugar
- 1 stick cinnamon
- 5centimeters ginger, sliced
- 725grams raspberries, frozen (save 125g to serve)
- 2 small ripe bananas, chopped, frozen
Nutrition per serving
437kJ / 104Cal
437 Kilojoules or 104 Calories
5% of daily energy intake*
Protein
1.2grams
Fat
0.8grams
Carbs
21.1grams
Sugars
18.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple frozen fruit dessert with its delicious flavour combination makes a perfect summer treat. Serve on a balmy day to keep everybody cool.
Instruction tip
Use-it-up tip:Any leftover berries or other fruit – such as rockmelon, mango or nectarine – can be used in this recipe.
Method
Step 1 of 3
Line a baking tray with baking paper. Using a small sharp knife, cut a small cross in the base of each peach. Place peaches in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until skin begins to lift. Peel peaches, cut in half and remove stones, then chop. Place on prepared tray. Freeze for 2 hours or until firm.
Step 2 of 3
Meanwhile, to create sugar syrup, place sugar, cinnamon stick and ginger in a small saucepan. Add 2 1/2 cups water and cook, stirring, over low heat, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until reduced slightly. Remove from heat. Cool completely. Strain, then discard ginger and cinnamon stick.
Step 3 of 3
Process raspberries, half of the banana and half of the sugar syrup until smooth. Transfer to a bowl. Clean processor, then process peaches, remaining banana and remaining sugar syrup until smooth. Pour half of the raspberry purée into a 2L (10-cup) loaf pan, then half of the peach purée on top. Swirl to create a marbled effect. Repeat with remaining raspberry purée and peach purée. Freeze for 6 hours or overnight until firm. Serve with extra raspberries.
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