Peach and Brandy Semi Freddo

9:00 pm on 13 June 2005

(Serves 6)


  • 150g dried peaches, chopped
  • 200 ml brandy plus a little extra for serving.
  • 200g Savoiardi or sponge finger biscuits
  • 4 large eggs
  • 150 g soft brown sugar
  • 350 ml cream, whipped
  • 1 x 400g can peach slices in juice, drained and chopped


Mix the dried peaches and 100 mls of the brandy and set a side 1 hour. Brush the sponge fingers with the other 100 mls of brandy and make a single layer at the bottom of a container about 20cm square. Reserve the other half of the sponge fingers.

Beat the eggs and sugar until pale, thick and quadrupled in bulk. Fold egg mixture, dried peaches, whipped cream and chopped peach slices together and pour into a flat metal tray big enough to hold it.

Cover the top with a layer of the remaining sponge fingers. Press them into the mixture a little. Place in the freezer and freeze for about 5 hours until very firm.

Remove from the freezer to soften slightly for 5 minutes before serving. Serve in squares or scoops with a tablespoon of neat brandy over each portion.

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