~ Orange Almond Semifreddo, Port Wine Poached Figs, Almond Praline ~
This dessert has the whiff of Christmas. The good news is that you don’t need to wait until December to taste it. It’s really a 2-part dessert, with each component stand-alone good. Fresh figs are poached in a heady reduction of Port wine, balsamic vinegar, citrus and spice yielding intense results reminiscent of Christmas puddings and mulled wine. You could stop there and serve the figs in their stew as a simple dessert soup, but why hold back? That was my thought, when I ladled the figs and their sauce over a wedge of melt-in-your-mouth semifreddo. Semifreddo is a fancy way to describe this frozen Italian concoction of whipped cream and meringue, which, in this case, is flecked with toasted almonds and orange zest. Each bite is ethereal, light and airy, disappearing on the tongue in a teasing poof. For a little structure and lasting crunch, I topped the dessert with a shard of caramelized almond praline. Like I said – why hold back?
Orange Almond Semifreddo with Port Wine Poached Figs
Active Time: 1 hour and 15 minutes
Total Time: 1 hour and 15 minutes, plus cooling and freezing time
3/4 cup whole almonds
2 tablespoons plus 1/2 cup granulated sugar
1 teaspoon finely grated orange zest
Pinch of salt
3 large egg whites, room temperature
1 cup heavy cream, chilled
1 teaspoon orange liqueur, such as Gran Marnier or Cointreau
1/4 teaspoon vanilla extract
1 cup Port wine
1/4 cup brown sugar
Zest and juice of 1 orange
3 whole cloves
1 cinnamon stick
1/2 teaspoon black peppercorns
12 large dried figs, stems removed, halved
3/4 cup granulated sugar
1/2 cup sliced almonds, lightly toasted
1/4 teaspoon sea salt
Prepare the semifreddo:
1. Line a 9 by 5-inch loaf pan with plastic, leaving a 3-inch overhang.
2. Place the almonds and the 2 tablespoons sugar in the bowl of a food processor. Pulse until finely ground. Add the orange zest and salt and pulse once or twice to blend.
3. Beat the egg whites in the bowl of an electric mixer until they begin to hold soft peaks. Add the 1/2 cup sugar, 1 tablespoon at a time, beating until the egg whites are glossy and hold stiff peaks. Transfer to a large bowl.
4. In a clean mixing bowl, beat the cream, orange liqueur, and vanilla extract in a clean mixing bowl until soft peaks form. Gently fold the egg whites into the cream until no traces are visible. Gently fold the almonds into the egg whites until evenly distributed. Spoon into the prepared loaf pan and smooth the top. Cover tightly with plastic. Freeze at least 8 hours or overnight.
Prepare the figs:
Bring all of the compote ingredients, except the figs, to a boil in a heavy medium saucepan over medium-high heat. Reduce the heat to medium and boil until the liquid reduces by half. Strain the liquid and return to the saucepan. Add the figs and simmer, partially covered, over medium-low heat until soft, 15 to 20 minutes. Remove and cool completely in the liquid. (Figs may be prepared up to 1 day in advance. Refrigerate until use. Bring to room temperature to serve.)
Prepare the praline:
Heat the sugar in a heavy small saucepan over medium heat until sugar melts, stirring occasionally with a wooden spoon. Continue to cook, stirring constantly, until sugar turns amber in color. Add the almonds and sea salt and stir quickly to coat. Pour onto a baking sheet lined with parchment and spread into a thin layer. Do not touch with your fingers. Cool completely. Break into small pieces.
When ready to serve, remove the semifreddo from the loaf pan. Working quickly, cut in 3/4-inch slices and arrange on serving plates or shallow bowls. Spoon figs and juice over the semifreddo and garnish with praline shards. Serve immediately.