Almond Praline Semifreddo with Grappa-Poached Apricots Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

1 1/4 hr
Total Time

7 hr (includes freezing)

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.

Ingredients

Makes 4 servings

Forsemifreddo:

1/3 cup plus 1/4 cup sugar, divided

1/3 cup sliced almonds with skin (1 ounce),toastedand cooled

2 large eggs

1/8 teaspoon pure almond extract

1 1/2 cups chilled heavy cream

For apricots:

一杯水

2/3 cup sugar

1 (3-inch) strip lemon zest

1/2 cup grappa

8 firm-ripe apricots (1 1/2 to 1 3/4 pounds), halved and pitted

1 tablespoon fresh lemon juice

For semifreddo:
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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:
Step 6
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.
Step 7
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.
Step 8
Uncoversemifreddoand invert onto a chilled platter, using plastic wrap to help pull it from mold. Sprinkle reserved praline on top. Slicesemifreddo横向和serve with apricots and syrup.

Cooks notes:

•Semifreddocan be made 3 days ahead and kept frozen, well wrapped.
•Apricots with syrup can be made 2 days ahead and chilled.
•The eggs in this recipe are not fully cooked.

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Reviews (6)

Wow! What a fabulous dessert. Our dinner guests LOVED it. I made this in December so had to use canned apricots instead of fresh and it was still wonderful. I'm making it again for another dinner party this weekend but will start it the day before rather than do it all on the day of the party. Try it, your guests will think you are a culinary wizard.
- Anonymous
- Cedar Mill (Portland), Oregon
- 2/6/2013
Absolutely delicious and the semi- freddo is pretty easy. You just need a bit of patience to whip the egg mix for the required cooking time. My company and family raved over this creation. I was concerned that the grappa might be quite strong, but the reduction process created a sauce that complimented the fruit and nut combination.
- Anonymous
- Boston, MA
- 8/16/2010
Excellent semifreddo version !!! I couldn't get almond extract so I used Amaretto Lazzaroni instead wich is made with apricot's kernel cookies. Please don't use almond artificial flavour, it will ruin the dessert !!! For apricots, I used Nonino's UE uva bianca distillate, definitely a hit!!. Try using a high quality grappa or grape distillate, it will make the difference. As other reviewer said, semifreddos are vey easy to make and are an excellent choice in summer. It's texture is also lighter than ice cream. Definitely will make it again !!!
- Anonymous
- Canary Islands
- 8/3/2009
Contrary to reviewer Brussel below, semifreddos are not really that much work and I find them very gratifying. I haven't made this one yet but I plan to update this review after I've made it.
- chefjill_146944
- 7/13/2009
Part of one line was deleted from the recipe. Part of the ingredient list for the apricots should read: 1/2 cup grappa 8 apricots, etc.
- JiminNYC
- 7/7/2009
Hard to rate as the grappa seems to be missing? Sounds like a wonderful combination - even if a lot of work on a hot summer day.
- BrusselBel
- 7/2/2009

Tags Frozen Dessert Dessert Fruit Dessert Grappa Alcohol Beverages Italian European Almond Nut Apricot Stone Fruit Fruit Gluten Free Make Ahead Simmer Food Processor Electric Mixer Gourmet