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    Peaches in Frangelico with Semifreddo


    Source of Recipe


    Delicious Magazine


    List of Ingredients


    • 6 ripe peaches
    • 1/2 cup caster sugar
    • 1 vanilla bean, split, seeds scraped
    • 160ml Frangelico
    • 2 egg whites
    • Pinch of cream of tartar
    • 1/2 cup icing sugar
    • 2 cups thickened cream
    • 1 cup crushed biscotti


    Instructions


    1. Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave to stand for 2 minutes, then drain. When they are cool enough to handle, peel the peaches and set aside.
    2. Place the caster sugar and vanilla pod and seeds in a saucepan. Add 2 cups (500ml) cold water and stir over low heat to dissolve the sugar.
    3. Add the peeled peaches and poach for 5-8 minutes until they are just tender (this will depend on the ripeness of the fruit). Remove the peaches with a slotted spoon and set aside.
    4. Simmer the liquid over med-high heat until it is reduced by half. Remove the saucepan from heat, then add 120ml Frangelico and allow to cool slightly. Return 4 of the peaches to the liquid and refrigerate.
    5. Remove the stone from the remaining peaches & process the flesh into a puree. Beat eggwhites and cream of tartar until thick, then add the icing sugar and continue to beat until glossy. Whip the thickened cream until soft peaks form, then gently fold into the eggwhites.
    6. Stir in the crushed biscotti, the remaining 2 Tbsp of Frangelico and the peach puree. Place in a plastic container and refrigerate for 4 hours.
    7. Before serving, leave the semifreddo to soften in the fridge for 20 minutes. Scoop into small bowls and serve a poached peach with a drizzle of syrup.
 

 

 

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