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Peach and fig salad with semifreddo
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Elevate summer fruits to international stardom with a delicious twist.
Ingredients:
  • 6 yellow peaches, halved, stoned
  • 3 white nectarines, halved, stoned
  • 100g dried wild figs (see note)
  • 110g (1/2 cup) caster sugar
  • 1 lemon, zested, juiced
  • 8 cardamom pods, bruised
  • 125m (1/2 cup) verjuice (see note)
  • 3 egg whites
  • 21.00 gm lemon juice
  • 250g (1 cup) thickened cream
  • 280g (1 cup) Greek Style Yoghurt
  • 1/4 tsp ground cardamom
  • 125g pistachios, plus extra, to serve
  • 1 lemon, zested
  • 4 wide sponge biscuits (savoiardi), chopped
Instructions:
  • Prepare a 24cm springform pan by lining it with baking paper. Use an electric mixer to whisk egg whites, sugar, and juice on high speed for 6 minutes until the mixture is thick and glossy. In a separate large bowl, whisk cream, yogurt, and cardamom until soft peaks form. Add the meringue mixture and gently fold in pistachios, zest, and biscuits using a large metal spoon until combined. Transfer the mixture to the pan, level it, and freeze for 4 hours until frozen.
  • While the oven preheats to 180C, arrange stone fruit and dried figs cut-side up in a roasting pan. Combine sugar, zest, and cardamom in a bowl, then sprinkle the mixture over the fruit. Drizzle with lemon juice, water, and verjuice. Cover with foil and bake for 40 minutes until tender. Allow to cool slightly, cover, and refrigerate for 2 hours before serving.
  • Peel off stone-fruit skins and toss. Distribute fruit into bowls, drizzle with pan syrup, sprinkle with extra pistachios, and enjoy with semifreddo.

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