Olive oil cooking spray, to grease
½ cup water
1½ cups caster sugar
Orange food colouring, to tint
300ml thickened cream
300ml sour cream
½ cup pistachios, roughly chopped
2 tsp orange blossom water
6 apricots, halved, stones removed
¼ cup demerara sugar
Extra 1 Tbsp pistachios, roughly chopped, to serve
Grease a 20 x 10cm (6-cup capacity) loaf tin with olive oil spray and line with plastic wrap. Put water and 1 cup of the caster sugar in a small heavy-based saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 10 minutes or until mixture becomes thick and syrupy without colouring.
Put eggwhites and remaining sugar in the bowl of an electric mixer and beat on high until thick and glossy. With motor running on medium, slowly add syrup in a steady stream, beating until well combined. Add food colouring, 1 drop at a time, beating until well combined and desired colour.
Put thickened cream in a small bowl and beat, using an electric hand mixer, until soft peaks form. Gently fold in sour cream until well combined.
Add cream mixture, pistachio and orange blossom water to meringue mixture. Stir with a large metal spoon until well combined, then spoon into prepared tin. Cover with plastic wrap and freeze overnight.
Preheat oven to 200°C. Line an oven tray with baking paper. Put apricot halves on prepared tray, cut-side up, and sprinkle with demerara sugar. Roast for 15 minutes or until apricot is softened and juice begins to seep from fruit. Cool.
Invert semifreddo onto a serving platter. Top with roasted apricot, then sprinkle over extra chopped pistachio. Serve.
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