I’m a pretty big fan of Giada on Food Network. She makes this incredible Pineapple Semifreddo that literally melts in your mouth. Every time I make it for friends and family it is devoured quickly. So, why not modify the recipe a smidgen, and make it with peaches instead? My thoughts exactly. By the way this is a huge dessert success for the kiddos too and pretty simple to make.
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1/2 cup simple syrup, recipe follows
- 1 (15-ounce) can diced peaches, drained, and mashed
- 1 cup crushed gingersnap cookies, for sprinkling
- 1/4 cup water
- 1/2 cup sugar
1. Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal bread ban lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.
2. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside until step 5.
3. In another medium bowl, whip egg whites until foamy. With the mixer still on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 3 to 5 minutes.
4. Since crushed peaches in a can is not something you find anywhere you need to mash a 15oz can of diced peaches. Place diced peaches into a strainer and smash the peaches with a masher.
5. Using a rubber spatula, fold the peaches into the egg whites. Then fold the whipped cream into the egg white mixture.
6. Gently pour the mixture into the bread pan. Fold over the plastic wrap (cling wrap) to cover and freeze for 8 hours (or up to 1 month).
7. To serve; unfold the plastic wrap and invert the semifreddo onto a cutting board. Remove the plastic wrap and cut the semifreddo into one inch thick slices. Place on individual serving plates and top each slice with the crushed ginger cookies.
In a small pot, combine water and sugar over medium heat. Bring to a boil, reduce heat and let simmer for 5 minutes, until the sugar has dissolved fully. Take the pan off heat and cool the syrup (makes 1/2 cup). Any extra cooled syrup can be saved in an airtight container.
And here is the final tasty product:
Visit: FoodNetwork to get Giada’s Pineapple Semifreddo recipe (the only differences are; instead of crushed pineapple I replaced it with mashed peaches and I used ginger snap cookies instead of amaretti cookies).