Ontario Peach And Honey Semifreddo

Impress guests at your next soirée with the refreshingly light taste of Ontario Peaches mixed with wildflower honey in this partially frozen cake.

Makes 8 to 10 servings



2 cups finely ground gingersnap cookies 500 ml
1/4 cup butter, melted 50 ml


2 eggs 2
1/3 cups granulated sugar 75 ml
  pinch of salt  
2 cups Ontario peaches, pitted, sliced 500 ml
1/4 cup wildflower honey 50 ml
1 cup 35% whipping cream 250 ml


2 Ontario peaches, pitted, sliced 2
1 cup raspberries 250 ml



  1. In bowl, stir gingersnap crumbs with butter until moistened; evenly pat onto 6-inch [15-cm] springform pan or in 6 - 4 oz [125 mL] ramekins lined with 3-inch [7.5 cm] high parchment paper. Set aside.
  2. In heatproof bowl, with hand-mixer at medium-high speed, beat eggs, sugar and salt until doubled in volume, about five minutes. Over saucepan of simmering water, set bowl and beat mixture until thermometer registers 150ºF [65ºC], about five minutes. Over heat, continue beating minutes minutes more. Remove bowl from heat and chill mixture until cool, about 10 minutes.

  3. In blender or food processor, blend peaches and honey until smooth. Fold peaches into cooled mixture.
  4. Using clean beaters, beat cream until stiff peaks form and gently fold into peach mixture. Spoon into prepared crust, smoothing top. Wrap pan in foil and freeze at least four hours. The filling should be firm but not solid. [Can be made up to two days ahead].

  5. Remove sides of pan; let stand at room temperature for 1/2 hour. Just before serving, top with peaches slices and raspberries.