When it comes to enjoying the Australian stonefruit season, there is nothing better to do than to make a semifreddo. This stonefruit and coconut semifreddo is a showstopping dessert that everyone will love.
I was recently invited to an event to launch the stonefruit season and I learnt a lot about these amazing fruits. But my biggest takeaway from it? Don’t buy overseas stonefruit- wait until the Aussie season. Not only does our stonefruit not taste like fridge (like the imports) but you’re helping out hard-working Aussie farmers by eating their produce. I have taught my kids to look at the fresh produce in the supermarket and read its origin. If it isn’t Aussie…it doesn’t go in the trolley.
We wait all year for the stonefruit season, peaches, plums and nectarines are our favourite fruits. Not just because they are so delicious and juicy when they are in season, but also because of their versatility. They can be eaten as they are, running down chins and forearms or they can be used in baking, jams, and any number of awesome dishes.
Grilled peaches are also a favourite. But semifreddo, with the flavours of the tropics and the deliciousness of stonefruit…well that’s just next level. It’s a make-in-advance dessert that will leave everyone going “wow”! when you get it out of the freezer. It’s perfect for Christmas Day, and any other summer celebration, because the peaches and nectarines make it taste like a fresh burst of summer.
I’ve used peaches and nectarines in this semifreddo, but you could just use peaches, just use nectarines or even include plums. Or use a combo of all three. The reason I used both? Well, I had both at hand.
One really important part of this recipe that you can’t skip is chilling the coconut cream. If you don’t it won’t separate properly and therefore won’t whip properly.