Peach And Pistachio Praline Semifreddo Recipes

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.

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

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.

Steps:

• In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

Steps:

• Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes.
• Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely.