Photo by Mikkel Vang
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.
Cooks notes:
•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.
Recipe notes
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The Italian dessert Semifreddo means "semi-frozen." It doesn't require an ice cream maker yet is equally cool, creamy, and satisfying.
