Almond Praline Semifreddo with Grappa-Poached Apricots

Name: Almond Praline Semifreddo with Grappa-Poached Apricots
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons pure almond extract; 79 milliliters sliced almonds with skin (1 ounce), toasted and cooled; 680 grams firm-ripe apricots , halved and pitted; 2 larges eggs; 118 milliliters grappa; 355 milliliters chilled heavy cream; 1 Tbsp fresh lemon juice; 3 inches lemon zest; 158 milliliters sugar; 237 milliliters water

One serving contains 710 calories, 10g of protein, and 42g of fat. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 7 hours. A mixture of heavy cream, lemon juice, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Lightly oil a baking sheet.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Baking Sheet

Plastic Wrap

Loaf Pan

Cook 1/3 cup sugar in a dry small heavy skillet over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until a deep golden caramel.

Ingredients you will need

Caramel

Sugar

Equipment you will use

Frying Pan

Stir in almonds to coat and scrape onto baking sheet. Cool, then break into pieces. Pulse in a food processor until praline is finely ground (do not grind to a paste).

Ingredients you will need

Almonds

Pralines

Equipment you will use

Food Processor

Baking Sheet

Beat eggs and remaining 1/4 cup sugar with a pinch of salt in a 2-quart metal bowl set over a pot of simmering water using a handheld electric mixer at high speed until tripled in volume and very thick, about 8 minutes.

Ingredients you will need

Sugar

Water

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Pot

Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in extract.

Ingredients you will need

Extract

Equipment you will use

Bowl

With cleaned beaters, beat cream until it just holds stiff peaks. Fold about one third of whipped cream into egg mixture to lighten, then fold in remaining cream and all but 1 tablespoon praline gently but thoroughly (reserve 1 tablespoon praline for garnish). Spoon into loaf pan and freeze, covered, until firm, at least 6 hours.

Ingredients you will need

Whipped Cream

Pralines

Cream

Egg

Equipment you will use

Loaf Pan

Bring water, sugar, and zest to a simmer in a 12-inch heavy skillet, stirring until sugar has dissolved. Simmer 5 minutes.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Add grappa and return to a simmer. Toss apricots with lemon juice, then put, cut sides down, in grappa syrup and simmer 5 minutes. Turn apricots over and simmer until just tender, 1 to 3 minutes more.

Ingredients you will need

Lemon Juice

Apricot

Grappa

Syrup

Transfer apricots with a slotted spoon to a 13-by 9-inch dish, arranging them in 1 layer. Boil syrup in skillet until reduced to about 1/2 cup, about 3 minutes, and pour over apricots. Cool to room temperature.

Ingredients you will need

Apricot

Syrup

Equipment you will use

Slotted Spoon

Frying Pan

Uncover semifreddo and invert onto a chilled platter, using plastic wrap to help pull it from mold.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Sprinkle reserved praline on top. Slice semifreddo crosswise and serve with apricots and syrup.

Ingredients you will need

Apricot

Syrup

•Semifreddo can be made 3 days ahead and kept frozen, well wrapped.•Apricots with syrup can be made 2 days ahead and chilled.•The eggs in this recipe are not fully cooked.

Ingredients you will need

Apricot

Syrup

Egg