Nectarine and Amaretti Semifreddo

Purée: Combine the water and sugar in a saucepan just large enough to fit the fruit in one layer. Bring to the boil, stirring to dissolve the sugar, reduce the heat and simmer for 5 minutes. Add the fruit and poach until tender. Remove with a slotted spoon and peel when cool. Halve and remove the stones then place the flesh
in a food processor and blend to a purée.

Semifreddo: Line a 10 cup capacity mould with plastic wrap. Combine the purée, lemon juice and brandy in a bowl and set aside. Whip the egg whites until stiff but not dry. Add the icing sugar and cream of tartar and beat until the resulting meringue is thick and shiny. Whip the cream to soft peaks and fold into the meringue
along with the amaretti. Gently fold the purée through. Pour into the mould and tap lightly on the bench to remove any air pockets. Cover tightly with plastic wrap and place in the freezer until firm.

To serve: Scoop into individual dishes and garnish with slices of fresh nectarines and extra amaretti if desired. Serves 8-10

Amaretti: an extremely crisp, airy macaroon from Italy made with bitter almond. Amaretti di Soronno come wrapped in colourful papers – visit www.epicurean.co.nz to order