Peaches & Cream Semifreddo

This Weekend's Recipe is a repeat from last year, but it is so simple and delicious, we had to run it again. This time, we're adding some good tips for choosing perfect peaches. Now run to the farmers market and get yours! They are ripe and ready...

Who Doesn't Love A Little Peach Fuzz?

Did you know that thick, dense fuzz on a peach can actually be a great sign? Different varieties have different amounts of fuzz, but a heavy coat often indicates the peach is fresh off the tree. As peaches are handled, misted, and transported, this fuzz rubs off, which is why supermarket peaches often have less fuzz than those from a farm stand. If you want to remove the fuzz before eating, simply rub the peach with your thumbs under cool running water.

Heavy Is Better!

As you hold the fruit in your hand it should feel heavy for its size. This is a sign there is lots of juiciness inside (because liquid is heavy).

Look For Stems - Maybe

When shopping, look for peaches with the stem still intact. The stem acts as a seal, keeping the juices inside while locking out air and pests, which helps maintain freshness since the fruit was likely harvested a week or more ago. Conversely, if you are at a farmers market and the peaches lack stems, this can be an excellent sign. Peaches harvested at peak ripeness often naturally separate from the stem when picked. If the stem is missing, simply ensure there is no hole or opening at the stem end. As long as the area remains tightly sealed, the peach is still highly likely to be delicious.

Here is a quick guide on how to tell if a peach is ripe:

Smell
A ripe peach will have a distinct, sweet aroma, especially near the stem end. If it has no scent, it is not yet ripe. If you can smell it from a distance, it is ready to eat immediately.

Touch
To test for ripeness without causing noticeable bruising, gently press the "shoulders" of the peach—the rounded area near the stem—using your thumbs.

 Ripe: The peach should give slightly under gentle pressure, leaving a minor impression (similar to a ripe avocado). It should feel like juicy fruit rather than packed sand, which indicates a mealy texture.

Storing: Remove your peaches from all packaging as soon as possible and store them at room temperature, exposed to the open air. A basket is ideal for this. Avoid keeping peaches at the bottom of a deep bowl for long periods to prevent mold, and never store them in plastic.

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Ingredients...

• 1 lb fresh peaches, sliced (about 4), peeled if you wish
• ¼ cup granulated sugar
• 1 tbsp Venere white wine or Stella white balsamic vinegar
• 1 cup chilled whipping (35%) cream
• Pinch kosher salt
• 1 can (300 mL) sweetened condensed milk
• ½ cup crème fraiche, sour cream or Greek yogurt
• 1 cup ground ginger snap cookies, for topping

Method...

1. Line a loaf pan with plastic wrap or parchment paper. Set aside until ready to use.

2. Bring peaches, sugar and vinegar to a boil over medium heat. Lower to a simmer, stirring until peaches begins to soften and mixture thickens, about 10 minutes. Break up some of the peaches as you stir. Transfer pan to the refrigerator and cool until ready to use. (This step can be done 24 hours ahead.)

3. In the bowl of a stand mixer, whisk cream and salt until soft peaks begin to form. Add sweetened condensed milk and crème fraiche, whisking gently until thoroughly combined.

4. Fold in cooled peach jam, creating swirls within the cream. Be careful not to overmix. Pour mixture into a bowl or loaf pan and freeze 3 hours for soft serve or overnight for complete firmness.

5. Garnish with gingersnap cookie crumb topping.

Serves 8 to 12

YOU WILL NEED THESE TOOLS TO MAKE THIS RECIPE

• Mason Cash mixing bowl
• Spatula
• Cuisipro or Oxo Non-Stick Loaf Pan