Peach Semifreddo With Raspberry Sauce Recipes

Steps:

• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
• Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
• In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
• Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
• Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
• To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

Steps:

• Line a 4-cup metal loaf pan with a piece of waxed paper that covers the bottom and both long sides and extends three inches beyond the edges of the pan. The ends of the pan do not need to be covered.
• Cut the peaches in half, remove the pits and cut each peach half in quarters. Place the peaches in a food processor with the lemon juice, 1/2 cup of the sugar and the ricotta, then puree. Push the puree through a sieve to remove bits of skin.
• Refrigerate the peach mixture while continuing with the recipe.
• Whip the cream until stiff. Fold the whipped cream into the peach mixture, then pour the mixture into the prepared loaf pan, smoothing the top. Fold the ends of the waxed paper over the top to cover mixture. Place the pan in the freezer for 8 hours or overnight.
• Reserve 6 attractive raspberries for garnish and make the sauce by forcing the remaining raspberries through a sieve; or puree the raspberries in a food processor, then sieve them to remove the seeds. Sweeten the puree to taste with some or all of the remaining sugar. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
• An hour and a half to 3 hours before serving, unmold it. Run a knife down the narrow ends and along the sides of the pan, lift the waxed paper off the top and unmold the semifreddo onto a large piece of foil. Peel off the waxed paper, wrap the block of dessert in foil and place it in the refrigerator on its serving dish until ready to serve. It can remain in the refrigerator up to 4 hours.
• To serve, unwrap the semifreddo, place on its chilled serving dish and garnish with the reserved raspberries. Cut thick slices and spoon some sauce on each serving.

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

Steps:

• In the bowl of an electric mixer, beat the egg yolks until they thicken. Add the half-cup of amaretti crumbs and continue beating for five minutes, scraping the sides of the bowl periodically, until the color of the mixture becomes light and the texture quite thick. Stir in the liqueur, if desired.
• In a clean, dry bowl, beat the egg whites at medium speed until they foam. With the mixer at high speed, slowly add one-half cup of confectioner's sugar. Continue beating until the egg whites hold firm - but not stiff -peaks, about three more minutes.
• In a chilled bowl, beat the cream until it forms soft - but not stiff -peaks.
• Fold together the egg whites and the cream.
• Fold one quarter of the cream and egg white mixture into the egg yolks until they are well blended. Fold in the rest of the cream and egg white mixture by halves, deflating the mixture as little as possible.
• Turn the mixture into custard cups, individual molds, a loaf pan or an ice-cube tray without the separator. Cover well with plastic. Freeze for two to three hours. Semifreddo will keep in freezer for several weeks.
• When ready to serve, plunge the peaches into boiling water for 15 seconds. Rinse under cold water, peel and slice very thinly. Toss with lemon juice and the remaining one-half cup confectioner's sugar, adding sugar according to taste.
• Dip the molds (or mold) briefly into hot water and turn out the semifreddo. Serve individual portions or slices of semifreddo, surrounded by peach slices. Garnish the semifreddo (but not the peaches) with broken pieces of amaretti.