Dessert: Peach and Pistachio Praline Semifreddo

Recipe by Cindy Mushet This frozen dessert has the creamy texture of softened ice cream—but doesn't require an ice cream maker.

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Peach and Pistachio Praline Semifreddo

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Nonstick vegetable oil spray
1 cup sugar
1/2 cup water
1 tablespoon light corn syrup
1 cup shelled raw unsalted natural pistachios (41/2 to 5 ounces) or hazelnuts, lightly toasted

Instructions

Line baking sheet with foil; spray with nonstick spray. Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add nuts; stir until coated. Immediately pour mixture out onto prepared sheet of foil and spread so that nuts are in single layer. Cool completely.
Break off 1/4 of nut praline and coarsely chop, then transfer pieces to processor. Process until praline resembles fine powder; transfer to airtight container. Chop remaining praline into 1/4-inch pieces; transfer to another airtight container. DO AHEAD: Can be made 1 week ahead. Store both airtight containers at room temperature.

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