Peach and Pistachio Praline Semifreddo Recipe

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Peach and Pistachio Praline Semifreddo
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Ingredients
11
Count
Nutrition
2302
Calories
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Ingredients:

Directions:

  1. Nut Praline: 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.
  2. 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.
  3. Semifreddo: 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.
  4. 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.
  5. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2302.21 Kcal (9639 kJ)
Calories from fat 1122.75 Kcal
% Daily Value*
Total Fat 124.75g 192%
Cholesterol 1094.4mg 365%
Sodium 421.04mg 18%
Potassium 2453.28mg 52%
Total Carbs 257.17g 86%
Sugars 215.33g 861%
Dietary Fiber 20.24g 81%
Protein 63.47g 127%
Vitamin C 36.4mg 61%
Iron 9.9mg 55%
Calcium 387.3mg 39%
Amount Per 100 g
Calories 193.4 Kcal (810 kJ)
Calories from fat 94.32 Kcal
% Daily Value*
Total Fat 10.48g 192%
Cholesterol 91.94mg 365%
Sodium 35.37mg 18%
Potassium 206.09mg 52%
Total Carbs 21.6g 86%
Sugars 18.09g 861%
Dietary Fiber 1.7g 81%
Protein 5.33g 127%
Vitamin C 3.1mg 61%
Iron 0.8mg 55%
Calcium 32.5mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55.6
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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