- 1kg ripe yellow slipstone peaches, halved, peeled, stones removed, chopped
- 75g (1/2 cup) pistachio kernels
- 600ml thickened cream
- 4 egg yolks
- 70g (1/3 cup) caster sugar
Line the base and 2 long sides of an 11 x 21cm (base measurement) loaf pan with 2 layers of plastic wrap. Place the peach in the bowl of a food processor and process until smooth. Strain the peach puree, gently pressing with the back of a spoon, through a fine sieve into a medium bowl. Set aside.
Place pistachios in a non-stick frying pan over medium heat and cook, stirring, for 5 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool. Coarsely chop.
Meanwhile, heat the cream in a medium saucepan over medium heat until just simmering. Remove from heat. Use an electric beater to beat together the egg yolks and sugar in a large bowl until thick and pale. Gradually whisk the hot cream into the egg mixture. Place in a clean saucepan over low heat and cook, stirring with a wooden spoon, for 10 minutes or until the custard coats the back of the spoon.
Add the peach puree to the custard and stir until well combined. Pour into the prepared pan and cover loosely with foil. Place in the freezer for 2 hours or until almost set.
Remove from freezer. Roughly break up peach mixture with a metal spoon and quickly transfer to a bowl. Use an electric beater to beat until smooth. Stir in the pistachios. Line the base and 2 long sides of the loaf pan with 2 layers of plastic wrap. Return peach mixture to pan and cover loosely with foil. Place in the freezer for 4 hours or until frozen.
Turn peach & pistachio semifreddo onto a rectangular serving plate. Set aside for 5 minutes to soften slightly. Remove the plastic wrap. Warm a large sharp knife under hot running water and dry with a clean tea towel. Cut the semifreddo into slices and serve immediately.