Peach Semifreddo Recipe
brown butter-pecan cookie, green plum, crème fraiche
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Ingredients
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Peach Semifreddo
Brown Butter-Pecan Cookies
Green Plum Sauce
Method
Peach Semifreddo
- 1
Prepare the Peaches
Peel and pit the peaches, then chop them into small pieces. In a bowl, mix the peaches with granulated sugar and lemon juice. Set aside to macerate for about 15 minutes.
- 2
Make the Peach Mixture
In a blender, combine the macerated peaches, heavy cream, crème fraîche, and vanilla extract. Blend until smooth and creamy.
- 3
Freeze the Semifreddo
Pour the peach mixture into a loaf pan or a suitable mold. Cover with plastic wrap and freeze for at least 4 hours, or until firm.
Brown Butter-Pecan Cookies
- 4
Brown the Butter
In a saucepan, melt the unsalted butter over medium heat. Continue to cook until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- 5
Mix the Cookie Dough
In a mixing bowl, combine the browned butter with brown sugar and granulated sugar. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
- 6
Bake the Cookies
Preheat the oven to 350°F (175°C). Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Allow to cool on a wire rack.
Green Plum Sauce
- 7
Prepare the Sauce
In a saucepan, combine the chopped green plums, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the plums break down and the mixture thickens, about 10-15 minutes.
- 8
Cool and Serve
Remove from heat and let cool. Serve the sauce over the Peach Semifreddo and alongside the Brown Butter-Pecan Cookies.
