Semifreddo with grilled peach, pistachio and amaretto Recipe

Method

1. Around 30mins before making, place a large bowl and the whisk/beater of an electric mixer in the fridge. Remove when ready, pour the double cream into the bowl with 1tsp vanilla paste and 2tbsp amaretto and whisk until soft peaks form. Place the bowl and cream back in the fridge.
2. Put the eggs and sugar in a large heatproof bowl placed over simmering water. Whisk until thick, pale and double in volume. Remove from the heat and whisk to cool.
3. Fold the cream mixture gently into the eggs along with 75g of chopped pistachios. Pour into the prepared loaf tin and place in the freezer for at least 5 hours, but preferably overnight.
4. Before serving, cut the peaches in half and remove the stones. Slice each half into 4-6 segments. Heat a large griddle or frying pan and fry the peach slices for 8-10 mins until beginning to golden. Pour in the amaretto and cook off the alcohol for 1-2mins before adding in the butter. This will thicken the amaretto and create a sauce.
5. Remove the semifreddo from the freezer 10mins before serving and serve a slice with a spoonful of the peaches and amaretto sauce.