Before you start:

This is obviously not the only semifreddo recipe out there.  I have seen several that do not use egg yolks at all.  I appreciate the custardy quality of this recipe.

Using ripe peaches is critical to the success of this recipe.  Luckily, there are plenty of ripe peaches to be had at this time of year.

Be sure to check your puree for sweetness.  Based on the flavor or your peaches, you may need to dial the sugar in the syrup up or down.

The ingredients: 

• 3-4 medium peaches peeled and diced (1/2 inch to 1 inch dice)
• juice of one lemon
• 2 tablespoons sugar
• ¼ cup water
• ½ cup sugar
• pinch salt
• 4 eggs
• 1 ¼ cups heavy whipping cream
• 1 teaspoon amaretto
• shortbread cookies or almond cookies and peach slices for garnish

The method: 

1. Add peaches, lemon juice, and 2 tablespoons of sugar to food processor.  Puree until smooth.  Set aside.
2. Put water and ½ cup sugar in a small saucepan over medium heat.  Cook, stirring occasionally, until sugar dissolves and syrup is simmering (3-5 min).
3. While syrup is heating up place 4 eggs in stand mixer and beat on medium high speed until light and fluffy (about 4 min).
4. When syrup is ready drizzle it slowly into the beaten eggs while continuing to beat eggs on medium speed.
5. Bring water to a simmer in a medium saucepan.  Place mixer bowl (if heat safe) over simmering water.  Whisk eggs constantly and continue heating to 160̊ (2-4 min).
6. Place egg mixture back on mixing stand and whisk on high speed for 10 minutes.  It should be cooled to room temperature when done.
7. Beat whipping cream and amaretto to soft peaks.
8. Gently fold peach puree into the egg mixture.
9. Gently fold a scoop of peach mixture into the whipped cream.
10. Place the whipped cream in the peach mixture and gently fold together.
11. Pour into serving dishes or a loaf pan lined with plastic wrap.
12. Freeze for at least 8 hours.
13. Serve frozen.