There’s a one whole can of peach halves sitting on our food counter. I thought of making a peach jam but after seeing this recipe featured in a Yummy Magazine, I immediately worked on using this peaches for a semifreddo treat.
Making Peach Semifreddo is fun because it taught me to adopt that “wait-and-see” attitude before I enjoyed it to the fullest. You can substitute peach for mango or other tangy fruits like strawberry. As I read through the recipe I thought it was daunting at first, but I learned that the best part of making this is that you can prepare it ahead of time. So I pureed 1 cup of peaches and cubed 1/2 of it and stored it in the fridge the night before. Buying good quality of lady-fingers or more popularly known as “broas” was not difficult too since its available in local supermarkets. The recipe called for an optional use of grenadine syrup, but I used corn syrup instead.
3/4 cup sugar
1/4 cup water
8 egg yolks
1 teaspoon corn syrup
1 cup canned peaches, pureed
2 250 ml packs Nestle all-purpose cream, chilled overnight
1/2 cup diced canned peaches
24 pieces ladyfingers (broas) or more
4 canned peaches sliced for garnish
- Make a sugar syrup: place sugar in a small saucepan then pour water around the edge of the pan. Simmer until its thick enough to coat the back of a spoon.
- Using an electric mixer on high speed, beat egg yolks until frothy and pale yellow. Slowly pour in hot syrup little by little, while beating continuously.
- Add corn syrup and pureed peaches. Set aside and chill.
- Whip chilled all-purpose cream until soft peaks form. Fold in chilled egg yolk mixture. Add diced peaches.
- Line a 9×13-inch dish with plastic wrap and arrange ladyfingers on the bottom and sides of the dish.
- Pour mixture and freeze for at least six hours. Much better if overnight.
- Top with sliced peaches just before serving.
Enjoy it as an enjoyable dessert after lunch or dinner or pair it with your favorite cup of coffee or tea as an afternoon snack. Whatever! Just enjoy 🙂