Peter Gordon

Peach, Ginger and Chilli Dressing

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This goes really well with grilled or barbecued meats, especially pork chops. It keeps in the fridge for a day or two.

Ingredients

  • 3 ripe peaches, skin on and stones removed
  • 1 small thumb fresh ginger, peeled and sliced or 1 ‘ball’ candied ginger

Method

Place all ingredients in a blender and purée to a fine consistency. You may want to pass the dressing through a fine sieve if you don’t like the texture of the peach skin.