ALMOND PRALINE SEMIFREDDO WITH GRAPPA-POACHED APRICOTS
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.
Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Mixer Egg Frozen Dessert Apricot Almond Grappa Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- For semifreddo:
- Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Lightly oil a baking sheet.
- Cook 1/3 cup sugar in a dry small heavy skillet over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until a deep golden caramel.
- Stir in almonds to coat and scrape onto baking sheet. Cool, then break into pieces. Pulse in a food processor until praline is finely ground (do not grind to a paste).
- Beat eggs and remaining 1/4 cup sugar with a pinch of salt in a 2-quart metal bowl set over a pot of simmering water using a handheld electric mixer at high speed until tripled in volume and very thick, about 8 minutes. Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in extract.
- With cleaned beaters, beat cream until it just holds stiff peaks. Fold about one third of whipped cream into egg mixture to lighten, then fold in remaining cream and all but 1 tablespoon praline gently but thoroughly (reserve 1 tablespoon praline for garnish). Spoon into loaf pan and freeze, covered, until firm, at least 6 hours.
- Poach apricots:
- Bring water, sugar, and zest to a simmer in a 12-inch heavy skillet, stirring until sugar has dissolved. Simmer 5 minutes. Add grappa and return to a simmer. Toss apricots with lemon juice, then put, cut sides down, in grappa syrup and simmer 5 minutes. Turn apricots over and simmer until just tender, 1 to 3 minutes more.
- Transfer apricots with a slotted spoon to a 13-by 9-inch dish, arranging them in 1 layer. Boil syrup in skillet until reduced to about 1/2 cup, about 3 minutes, and pour over apricots. Cool to room temperature.
- Uncover semifreddo and invert onto a chilled platter, using plastic wrap to help pull it from mold. Sprinkle reserved praline on top. Slice semifreddo crosswise and serve with apricots and syrup.
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Xolani Elroy Lekoma
[email protected]This dessert is absolutely stunning! The semifreddo is creamy and rich, with a lovely almond praline flavor. The poached apricots are sweet and tangy, with a hint of boozy warmth from the grappa. The praline topping adds a nice touch of sweetness and
Life Hake
[email protected]This recipe was a bit challenging, but it was worth the effort. The semifreddo was a little tricky to make, but it turned out perfectly. The poached apricots were also delicious. The praline topping was the perfect finishing touch. I would definitely
Saiful islam Uzzal
[email protected]I made this recipe for my family and they loved it! The semifreddo was light and fluffy, with a lovely almond praline flavor. The poached apricots were also delicious and added a nice touch of sweetness and acidity. The praline topping was the perfec
everelises rodriguez
[email protected]This dessert was a bit too sweet for my taste, but I still enjoyed it. The almond praline semifreddo was very rich and creamy, and the poached apricots were perfectly cooked. I think I would reduce the amount of sugar in the poaching liquid next time
Sardar Aqib
[email protected]I'm not a huge fan of apricots, but I loved this recipe. The poached apricots were perfectly cooked and had a lovely flavor. The almond praline semifreddo was also delicious, with a rich and creamy texture. The praline topping added a nice touch of s
Sheila
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The semifreddo is so smooth and creamy, and the poached apricots are perfectly tart and sweet. The praline topping adds a nice touch of crunch. I would definitely make this re
Amponsaa Sarah
[email protected]I've made this recipe several times now and it always turns out perfectly. The semifreddo is light and airy, with a lovely almond praline flavor. The poached apricots are the perfect complement, adding a touch of sweetness and tanginess. The praline
Kassie Wallace
[email protected]This dessert was absolutely stunning! The almond praline semifreddo was creamy and rich, with a lovely nutty flavor. The poached apricots were sweet and tangy, with a hint of boozy warmth from the grappa. The praline topping added a nice touch of swe
Adeel SoNu
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavor combination of the almond praline semifreddo and the grappa-poached apricots. The dessert was also very easy to make, which was a bonus. I would definitely make
Eshak miha
[email protected]This was my first time making semifreddo, and I was really happy with the results. The recipe was easy to follow and the dessert turned out beautifully. The almond praline flavor was subtle but delicious, and the poached apricots were a delightful ad
Jeff G
[email protected]I'm not usually a fan of semifreddo, but this recipe changed my mind. The almond praline flavor was amazing, and the grappa-poached apricots were the perfect complement. The dessert was light and airy, yet still rich and satisfying. I would definitel
Bipin Jha
[email protected]This dessert was a bit more challenging to make than I expected, but it was well worth the effort. The semifreddo was a little tricky to get right, but once I got the hang of it, it turned out beautifully. The poached apricots were also delicious and
Super Girl
[email protected]I made this recipe for a dinner party last weekend and it was a huge hit! Everyone loved the combination of flavors and textures. The semifreddo was light and airy, while the apricots were perfectly poached. The praline topping added a touch of sweet
Josiyah Phillips
[email protected]This almond praline semifreddo with grappa-poached apricots was an absolute delight! The flavors and textures complemented each other perfectly. The semifreddo was creamy and rich, with a lovely nutty flavor from the almonds and praline. The apricots