Peach Praline Semifreddo with Amaretti

Peach Praline Semifreddo with Amaretti
Photo by Romulo Yanes

Ingredients

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

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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