Christmas Pudding Semifreddo with Cherry Compote

This is a quick Christmas Pudding Semi-freddo from Karen Martini’s book, Cooking at Home, but instead of Boozy Prunes to accompany, I made a Fresh Cherry Compote. I made the pudding in individual moulds, but one large one would be fine.

Ingredients

Semi Freddo

• 1 lit vanilla bean icecream, softened
• 350g plum pudding (a bought one is fine)
• 120g macadamias, toasted, chopped

Fresh Cherry Compote

• 300g frozen pitted cherries
• 1/3 cup sugar
• 1/4 cup water
• 500g fresh cherries, pitted
• lemon juice

Method

1. To the softened icecream add the crumbled Christmas pudding and the toasted macadamias, mix to combine.
2. Line a large mould with clingwrap or grease individual moulds with almond oil
3. Spoon the icecream into individual moulds or one larger one, cover with clingwrap and freeze for 8 hours.
4. Unmould onto serving plates, garnish with fresh holly and redcurrants.

Fresh Cherry Compote.

1. Combine the sugar and water in a small saucepan, add the frozen cherries and simmer for 5-10 minutes
2. Puree the cherries, then return them to the saucepan and cook on high heat for about 5 minutes until thick and syrupy. Remove from heat.
3. Add the fresh pitted cherries and a good squeeze of lemon juice.
4. Serve at room temperature.

---