Peach Praline Semifreddo with Amaretti

Peach Praline Semifreddo with Amaretti
Photo by Romulo Yanes

Ingredients

  • 1 500-mg vitaminutes C tablet
  • 1 cup heavy cream
  • 1 500-mg vitamin C tablet (ascorbic acid)
  • 1 ¼ pounds firm-ripe peaches
  • 4 slices unsalted butter
  • 10 tablespoons sugar
  • 3/8 teaspoon pure almond extract
  • + 8 more ingredients
    • 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)
    • ¼ cup sugar
    • ¼ cup coarsely chopped almonds with skin
    • 1 pound firm-ripe peaches
    • ¼ cup sugar
    • 1 handheld electric mixer

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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