Plum-Praline Semifreddo

Plum-Praline Semifreddo
  • 8 servings
  • 0:30 Preparation
  • 0:00 Cooking
  • 10:30 Total Time


Add all
  • 1 cup
    (250 mL)

    graham cracker crumbs

  • 3 Tbsp.
    (45 mL)

    butter, melted

  • 2/3 cup
    (170 mL)

    chopped glazed pecans

  • 1/2 cup
    (125 mL)


  • 2


  • 1 cup
    (250 mL)

    heavy cream

  • 1 to 2 cups
    (250 to 500 mL)

    very soft California plums, peeled, pitted, mashed, drained and coarsely chopped

  • 1/2 Tbsp.
    (125 mL)



Line the bottom and sides of a 9 x 5-inch (22.5 x12.5 cm) loaf pan with 2 layers of plastic wrap, extending the wrap over the edges of the pan.

Stir together graham cracker crumbs and butter in a medium bowl; press firmly into lined pan and sprinkle with glazed pecans.

Place in freezer until ready to fill. Beat 1/2 cup (125 mL) sugar and eggs together in a medium bowl for 5 minutes or until doubled in volume.

Place the bowl over a pan of simmering water so that it fits tightly. Continue beating for 5 minutes more or until mixture has reached 140°F (60°C.)

Place the bowl in refrigerator for 20 minutes. In a separate bowl, beat cream until stiff peaks form, then fold into egg mixture. Stir together plums and 1 1/2 Tbsp. (22 mL) sugar and lightly fold into cream mixture.

Pour into prepared pan and freeze overnight. To serve, pull up sides of plastic to remove from pan. Cut into slices with a sharp knife.

Source: California Pêches – Prunes - Nectarines