Almond Praline Semifreddo with Agave Syrup-Poached Fruit

Almond Praline Semifreddo with Agave Syrup-Poached Fruit

Almond Praline Semifreddo with Agave Syrup-Poached Fruit
Number of Servings:
8

INGREDIENTS

2/3
cup (170 ml)
sugar (For Almond Praline)
2/3
cup (170 ml)
skin-on almonds, sliced and toasted (For Almond Praline)
4
large eggs (For Semifreddo)
1/2
cup (130 ml)
sugar (For Semifreddo)
1
pn
salt (For Semifreddo)
1/2
tsp (0 ml)
almond extract (For Semifreddo)
3
cup (750 ml)
heavy cream, chilled (For Semifreddo)
1
cup (250 ml)
water (For Agave Syrup Poached Dried Fruit)
1/4
cup (60 ml)
agave syrup (For Agave Syrup Poached Dried Fruit)
1
tbsp (20 ml)
lemon juice (For Agave Syrup Poached Dried Fruit)
1
3-in lemon zest strip (8 cm) (For Agave Syrup Poached Dried Fruit)
2
whole green cardamom pods (For Agave Syrup Poached Dried Fruit)
1/2
cup (130 ml)
grappa (For Agave Syrup Poached Dried Fruit)
1/2
cup (130 ml)
dried apricots, quartered (For Agave Syrup Poached Dried Fruit)
1/2
cup (130 ml)
dried sour cherries (For Agave Syrup Poached Dried Fruit)

DIRECTIONS

  1. For Almond Praline, Step 1: Heat a dry, small, heavy bottomed skillet over medium heat. When hot, sprinkle sugar and let it melt undisturbed. Continue to cook, stirring occasionally with a fork, until sugar turns a deep golden colour. Stir in almonds to coat and transfer onto a parchment paper-lined or well-greased baking sheet. Cool, then break into pieces.
  2. For Almond Praline, Step 2: In a food processor, pulse mixture to a coarse texture, being careful not to grind too fine or to a paste. Set aside. Meanwhile, make Semifreddo.
  3. For Semifreddo, Step 1: Line two 8½ x 4½-in (21 x 11 cm) loaf pans with plastic wrap, leaving a 2-in (5 cm) overhang on all sides.
  4. For Semifreddo, Step 2: In an 8 cup (2 L) metal bowl, mix together eggs, sugar and salt. Set bowl over a pot of simmering water and, using a hand-held electric mixer, beat mixture at high speed until tripled in volume and very thick, about 8 minutes. Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in almond extract.
  5. For Semifreddo, Step 3: With cleaned beaters, beat cream until it just holds stiff peaks. Fold ⅓ of whipped cream into egg mixture to lighten, then fold in remaining cream and gently, but thoroughly, fold in all but 1 tbsp (15 ml) of prepared Almond Praline (reserve remaining praline for garnish). Spoon into loaf pans, cover with plastic wrap and freeze until firm, at least 6 hours. Alternatively, spoon fully into moulds, tapping moulds on a surface to remove trapped air, making sure top surface is flat. Cover with plastic wrap and freeze. Meanwhile, make Agave Syrup-Poached Fruit (recipe follows).
  6. For Agave Syrup Poached Dried Fruit: In a 12-in (30 cm) heavy bottomed saucepan, bring water, agave syrup, lemon juice, zest and cardamom pods to a simmer for 5 minutes. Add grappa, return to a simmer then add dried fruit. Allow mixture to simmer, covered, until fruit is plump and soft, about 30 minutes. To serve, remove frozen Semifreddo from moulds or from loaf pan, invert on a chilled platter, remove plastic wrap, slice and place on chilled serving plates. Garnish with the Agave Syrup-Poached Fruit and sprinkle with reserved praline.

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