- Roasted Plumcots
- 5 plumcots (can substitute pluots), pitted and halved
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- Cinnamon Oat Crumble
- 1/2 cup oats
- 1/3 cup brown sugar
- 1 teaspoon water
- 1/4 cup melted butter
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1 and 3/4 cups whipping cream
- 5 egg yolks
- 3/4 cup turbinado sugar
- 1/4 teaspoon salt
- 1/2 cup crushed Walkers pure butter shortbread cookies
- Notes: Requires 6 hours in freezer
Line a 9 x 5 x 3 inch baking pan with plastic wrap, making sure you have a good few inches hanging over the sides. Set aside.
The plumcots and the cinnamon oat crumble require the same baking temperature, so they can be baked at the same time.
Preheat the oven to 375 degrees Fahrenheit.
Place the plumcot halves on a baking sheet, skin-side down. Sprinkle them with the brown sugar and cinnamon and rub it into the exposed flesh.
Bake for 20-25 minutes, then remove from the oven and allow to cool completely before cutting into roughly 1/2 inch pieces.
In a small bowl, mix together all of the cinnamon oat crumble ingredients until a sticky paste forms. Spread it out in a 1/2 inch thick layer on a baking sheet lined with parchment paper.
Bake for 15 minutes, then remove and allow to cool completely before breaking the hardened sheet into roughly 1/2 inch sized pieces.
To make the semifreddo, beat the whipping cream in a stand mixer with the whisk attachment at medium high speed until whipped cream forms. Set aside.
In the top of a double boiler, heat the egg yolks and turbinado sugar over simmering water, whisking the mixture constantly. Continue doing this until the egg yolks thicken considerably and the sugar has melted slightly.
Quickly scoop the mixture into the bowl of an electric mixture fitted with a whisk attachment and beat at medium high speed until the mixtures thickens considerable and looks like wet taffy (like in the photo above).
Remove the bowl from the stand mixer and scoop the whipped cream into the center of the bowl on top of the custard.
Fold the whipped cream into the custard until they are completely combined. Add the shortbread bits, cinnamon oat crumble, and roasted plumcots and fold gently until they're just evenly distributed.
Pour the mixture into the lined loaf pan and smooth the top. Place on an even surface in your freezer and freeze overnight or for at least 6 hours.
Once frozen, remove from the freezer and flip the pan upside down onto the serving platter. If it doesn't come out right away give it a few minutes and press the sides of the pan with your warm hands, the sides will melt a bit and the semifreddo will eventually fall out of the pan.
Slice and serve immediately. Freeze any leftovers.