Peach Praline Semifreddo with Amaretti

Peach Praline Semifreddo with Amaretti
Photo by Romulo Yanes

Ingredients

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