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Serves
4
Creator Notes
You are going to be shaking your groove thing ought to you bag a bite of this dessert. The semifreddo and the blueberry sauce could also additionally be made forward. Gently reheat the sauce when serving. I relish my grilled peaches with some crunch left, so a knife and fork turns out to be handy. – mrslarkin —mrslarkin
Take a look at Kitchen Notes
This recipe used to be a mountainous success. Or no longer it is well-written and sure and ought to quiet simply be adapted to my indoor grilling pan (a wide plus for those of us no longer lucky satisfactory to bag an exterior grilling field). The flavor of the semifreddo coupled with the peaches and blueberry used to be essentially the most attention-grabbing quantity of candy, with out being overwhelming. The semifreddo had a faithful flavor, a high quality combination of cheeses, ice cream and thyme. I used to be a minute bit skeptical transferring into quantity mixing the cheeses along with ice cream, and used to be pleasantly bowled over by the consequence. I deem it is miles a wide characteristic of the recipe — you don’t in actuality know what to ask of sooner than you’re making it. This dish used to be easy to make, extremely tasty and modern. I give it my best suggestion and I will in point of fact be making all of it once more within the come future. – sshumans —The Editors
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Take a look at Kitchen-Current
Substances
- for the semifreddo
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1/2 cup
goat cheese, room temperature
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1/2 cup
mascarpone, room temperature
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1/2 cup
crème fraiche
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2 tablespoons
honey
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1 teaspoon
lemon zest
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4
sprigs unusual thyme, with blossoms if available
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1/2 cup
top charge vanilla ice cream, softened
- For the blueberry sauce and the peaches
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2 cups
frozen wild Maine blueberries
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1/2 cup
granulated sugar
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1 teaspoon
lemon zest
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1/2 teaspoon
cornstarch mixed with 1 tablespoon cool water
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4
medium peaches, ripe but firm, pores and skin on, decrease in half and pitted
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4
sprigs unusual thyme, leaves stripped
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juice of ½ lemon
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2 tablespoons
light brown sugar
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pinch of freshly grated nutmeg
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1 tablespoon
unsalted butter, melted
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vegetable oil
Instructions
- for the semifreddo
- Mix together the goat cheese, mascarpone and crème fraiche. Add honey and lemon zest, and mix well. Strip thyme leaves and blossoms off stems and fold into the goat cheese mixture. Add the vanilla ice cream and slump gently. Lumps are k. Pour into a plastic-lined mini loaf pan or mildew and freeze for 2 – 3 hours.
- For the blueberry sauce and the peaches
- Mix blueberries, sugar and zest in a shrimp pot, and bring to boil. Lower heat to simmer.
- Add cornstarch slurry, and slump infrequently till a minute bit thickened. Build apart.
- Rush come by the semifreddo out of the freezer. Space it on the counter for 10 or quarter-hour, so it’s more uncomplicated to slice.
- Mix together the lemon juice, brown sugar and nutmeg. Scurry within the melted butter. Space peaches in a bowl and pour lemon juice mixture over. Sprinkle with thyme and toss. Build apart for a few minutes to let flavors meld.
- Heat grill or ridged grill pan to medium. Brush grill or grill pan with vegetable oil.
- Space peaches decrease facet down and cook for approximately 10 minutes. Reserve any final lemon juice/sugar mixture. When peaches are a minute bit gentle and bag well browned grill marks, plot shut to a dish.
- Space 2 peach halves in every shallow serving bowl. Whenever you will be wanting any leftover lemon juice mixture, drizzle it over the peaches.
- Catch plastic-wrapped semifreddo from pan. Unwrap. Trail a knife below sizzling water. Carve the semifreddo into portions. Reheat your knife and continue slicing. Space slice(s) alongside peaches.
- Spoon blueberry sauce over the peaches and the semifreddo. Abilities!