Peach Praline Semifreddo with Amaretti

Peach Praline Semifreddo with Amaretti
Photo by Romulo Yanes

Ingredients

  • 1 ¼ pounds firm-ripe peaches
  • 4 slices unsalted butter
  • 3/8 teaspoon pure almond extract
  • ¼ cup sugar
  • 1 9- to 9 1/2-inch (24-cm) round springform pan (2 inches deep)
  • 6 large egg yolks
  • 1 7-ounce box amaretti (Italian almond macaroons; 16 paper-wrapped packets)
  • + 8 more ingredients
    • ¼ cup sugar
    • 1 pound firm-ripe peaches
    • 1 handheld electric mixer
    • 1 500-mg vitamin C tablet (ascorbic acid)
    • 1 cup heavy cream
    • 1 500-mg vitaminutes C tablet
    • ¼ cup coarsely chopped almonds with skin
    • 10 tablespoons sugar

Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide semifreddo off bottom), then lock on side and oil pan. Stir together ground amaretti and melted butter in a bowl until combined well, then press evenly over bottom and up side of springform pan....

View full recipe at Epicurious

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