Peach Praline Semifreddo With Amaretti Recipes

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PEACH PRALINE SEMIFREDDO WITH AMARETTI



Peach Praline Semifreddo with Amaretti image

Categories     Milk/Cream     Food Processor     Mixer     Egg     Dessert     Bake     Freeze/Chill     Peach     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Make 8 servings

Number Of Ingredients 18

For crust
1 (7-ounce) box amaretti (Italian almond macaroons; 16 paper-wrapped packets), finely ground in a food processor (1 1/4 cups)
1/2 stick unsalted butter, melted
For praline
1/4 cup coarsely chopped almonds with skin
1/4 cup sugar
For semifreddo
1 1/4 pound firm-ripe peaches
1 (500-mg) vitamin C tablet (ascorbic acid), crushed to a powder with back of a spoon
1/2 cup plus 2 tablespoons sugar, divided
6 large egg yolks
3/8 teaspoon pure almond extract
1 cup heavy cream
For peach topping
1 pound firm-ripe peaches
1 (500-mg) vitaminutes C tablet, crushed to a powder
1/4 cup sugar, or to taste
Equipment: a 9- to 9 1/2-inch (24-cm) round springform pan (2 inches deep); a handheld electric mixer

Steps:

  • Make crust:
  • 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. Bake until crust is firm and a shade darker, about 10 minutes. Cool completely in pan on a rack, 20 to 30 minutes. Leave oven on.
  • Make praline:
  • Spread nuts in a shallow baking pan and toast in oven, stirring once or twice, until fragrant and golden, about 10 minutes. Transfer nuts to a bowl. Lightly oil same baking pan.
  • Cook sugar in a heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber.
  • Immediately stir in nuts, then pour mixture into oiled baking pan and let stand to harden and cool completely, about 15 minutes.
  • Break praline into pieces, then pulse in cleaned food processor until finely chopped.
  • Make semifreddo:
  • Pit and coarsely chop peaches, with skins if desired, then purée in cleaned food processor with crushed vitaminutes C, 1/2 cup sugar, and 1/8 teaspoon salt. Force thourough a medium-mesh sieve set over a large metal bowl, pressing on and then discarding solids.
  • Stir in egg yolks, then place bowl over a saucepan of barely simmering water and beat with mixer until mixture is thick and pale and registers 140°F on an instant-read thermometer, then beat 3 minutes more (do not let boil).
  • Remove bowl from saucepan and set in a larger bowl of ice and cold water. Add almond extract and beat until cold, about 6 minutes.
  • Beat cream with remaining 2 tablespoons sugar in another bowl using cleaned beaters until it just holds soft peaks.
  • Fold one third of cream into peach mixture, then fold in praline and remaining cream gently but thoroughly. Pour mixture into cooled crust and freeze, covered with plastic wrap, until firm, at least 3 hours. Let stand in refrigerator 30 minutes to 1 hour before serving.
  • Make peach topping while semifreddo stands in refrigerator:
  • Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Peel peaches and cut into 1/2-inch wedges.
  • Toss peaches with crushed vitaminutes C and sugar and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
  • Spoon peaches over semifreddo with a slotted spoon just before serving.

AMARETTI STUFFED PEACHES



Amaretti Stuffed Peaches image

Provided by Food Network

Yield 16 servings

Number Of Ingredients 8

1/2 stick unsalted butter, softened
1 cup coarsely crumbled amoretti
2 1/2 Tbsp. whole wheat flour
2 Tbsp. sugar
1/8 tsp. salt
1 large egg
8 firm, ripe small peaches, halved lengthwise and pitted
8 oz. mascarpone cheese

Steps:

  • Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth.
  • Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1" deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
  • Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.

SEMIFREDDO AMARETTI WITH FRESH PEACHES



Semifreddo Amaretti With Fresh Peaches image

Provided by Corby Kummer

Categories     ice creams and sorbets, dessert

Time 3h20m

Yield Eight to ten servings

Number Of Ingredients 9

6 egg yolks
1/2 cup amaretti crumbs (amaretto cookies crushed in a blender or food processor)
1 tablespoon amaretto liqueur (optional)
3 egg whites
1 cup sifted confectioner's sugar
1 1/2 cups heavy cream
2 pounds ripe peaches
2 teaspoons lemon juice
Lightly crushed amaretti, for garnish

Steps:

  • In the bowl of an electric mixer, beat the egg yolks until they thicken. Add the half-cup of amaretti crumbs and continue beating for five minutes, scraping the sides of the bowl periodically, until the color of the mixture becomes light and the texture quite thick. Stir in the liqueur, if desired.
  • In a clean, dry bowl, beat the egg whites at medium speed until they foam. With the mixer at high speed, slowly add one-half cup of confectioner's sugar. Continue beating until the egg whites hold firm - but not stiff -peaks, about three more minutes.
  • In a chilled bowl, beat the cream until it forms soft - but not stiff -peaks.
  • Fold together the egg whites and the cream.
  • Fold one quarter of the cream and egg white mixture into the egg yolks until they are well blended. Fold in the rest of the cream and egg white mixture by halves, deflating the mixture as little as possible.
  • Turn the mixture into custard cups, individual molds, a loaf pan or an ice-cube tray without the separator. Cover well with plastic. Freeze for two to three hours. Semifreddo will keep in freezer for several weeks.
  • When ready to serve, plunge the peaches into boiling water for 15 seconds. Rinse under cold water, peel and slice very thinly. Toss with lemon juice and the remaining one-half cup confectioner's sugar, adding sugar according to taste.
  • Dip the molds (or mold) briefly into hot water and turn out the semifreddo. Serve individual portions or slices of semifreddo, surrounded by peach slices. Garnish the semifreddo (but not the peaches) with broken pieces of amaretti.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 65 milligrams, Sugar 19 grams

PEACH AND PISTACHIO PRALINE SEMIFREDDO



Peach and Pistachio Praline Semifreddo image

This frozen dessert has the creamy texture of softened ice cream-but doesn't require an ice cream maker.

Provided by Cindy Mushet

Number Of Ingredients 12

Nonstick vegetable oil spray
1 cup sugar
1/2 cup water
1 tablespoon light corn syrup
1 cup shelled raw unsalted natural pistachios (41/2 to 5 ounces) or hazelnuts, lightly toasted
Nonstick vegetable oil spray
5 large egg yolks
5 tablespoons plus 1/4 cup sugar, divided
5 tablespoons peach liqueur (such as Mathilde Pêches)
14 ounces ripe peaches (about 2 large), peeled, pitted, quartered, plus 2 ripe peaches, peeled, halved, pitted, sliced (for garnish)
1 cup chilled heavy whipping cream
8 1/2 x 4 1/2 x 2 1/2-inch loaf pan

Steps:

  • Line baking sheet with foil; spray with nonstick spray. Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add nuts; stir until coated. Immediately pour mixture out onto prepared sheet of foil and spread so that nuts are in single layer. Cool completely.
  • Break off 1/4 of nut praline and coarsely chop, then transfer pieces to processor. Process until praline resembles fine powder; transfer to airtight container. Chop remaining praline into 1/4-inch pieces; transfer to another airtight container. DO AHEAD: Can be made 1 week ahead. Store both airtight containers at room temperature.
  • Lightly spray 8 1/2 x 4 1/2 x 2 1/2- inch loaf pan with nonstick spray. Line pan with double layer of plastic wrap, leaving 4-inch overhang on all sides. Whisk yolks, 5 tablespoons sugar, and peach liqueur in medium metal bowl to blend. Set bowl over large saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until yolk mixture is thick and resembles softly whipped cream and instant-read thermometer inserted into mixture registers 160°F, about 4 minutes. Remove bowl from over water and continue to whisk mixture until cool to touch, about 3 minutes.
  • Puree quartered peaches in processor until smooth. Measure 1 cup peach puree; stir into yolk mixture (reserve any remaining puree for another use). Beat cream and 1/4 cup sugar in medium bowl until soft peaks form. Fold cream mixture into yolk-peach mixture in 2 additions. Fold in ground praline just until incorporated. Transfer to prepared loaf pan; smooth top. Fold plastic overhang over semifreddo, then cover pan with foil; freeze overnight.
  • Remove foil and unfold plastic wrap from top of semifreddo. Invert semifreddo onto baking sheet; lift off pan and remove plastic wrap. Press chopped praline onto sides of semifreddo, leaving top plain; cover loosely with plastic wrap or foil and freeze at least 4 hours and up to 1 day. Using 2 metal spatulas, transfer semifreddo to serving platter. Arrange sliced peaches in row down center atop semifreddo. Cut into 1-inch-thick slices.

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