Semifreddo

• 12 cup dried cherries
• 14 cup Amaretto or 14 cup kirsch
• 12 cup honey
• 2 cups heavy cream
• 13 cup confectioners' sugar
• 12 teaspoon ground cinnamon
• 18 teaspoon allspice
• 1 cup shortbread cookie, chopped
• 12 cup Andes mint parfait thins, chopped
• fresh fruit (to garnish)
• fresh mint leaves (to garnish)

1. In a small saucepan, combine cherries, liqueur and honey.
2. Bring to simmering.
3. Remove from heat.
4. Let stand until mixture reaches room temperature.
5. Meanwhile, coat 9 inch diameter 6 1/2 cup ring mold with nonstick veggie spray.
6. Line mold with plastic wrap, smoothing out wrinkles.
7. In large bowl, stir together cream, sugar and spices.
8. Beat mixture until soft peaks form.
9. Fold in cookies, candy and cherry mixture until blended.
10. Scrape into mold.
11. Freeze for 6 hours or until firm.
12. It can be kept in freezer for up to 3 weeks!
13. (sounds perfect for do ahead desserts!
14. ).
15. To serve, remove mold from freezer; invert onto serving platter.
16. Let stand 5 minutes.
17. Gently tap plate and mold on countertop; slide mold from semifreddo, and remove plastic wrap.
18. Smooth semifreddo with spatula.
19. Garnish with fresh cherries, raspberries, strawberries and mint leaves.

cherries, honey, heavy cream, confectioners, ground cinnamon, allspice, shortbread cookie, andes mint, fresh fruit, mint

Taken from www.food.com/recipe/semifreddo-137459 (may not work)