Blueberry Creme Fraiche Semifreddo Recipe

Heat oven to 350°In a food processor, pulse pecans, flour, sugar, salt and cinnamon until pecans are finely chopped.

Add butter and pulse to combine. Spread onto a small parchment-lined rimmed baking sheet.

If loose, pinch together some clumps the size of blueberries; spread out and bake, stirring halfway through, until lightly browned, 20 to 22 minutes.

In a large saucepan, combine blueberries, sugar, 2/3 cup water and a large pinch of salt and bring to a boil on medium-high, stirring occasionally.

Reduce heat and cook at a steady simmer, stirring occasionally, until berries have softened and sauce is slightly thickened, 25 to 35 minutes (you should have about 3 cups of sauce). Stir in lemon juice to taste (sauce should be sweet with a slightly tart edge).

Transfer half to small bowl; cover and refrigerate until ready to use. Transfer remaining half to a food processor and puree until smooth; cover and refrigerate while making semifreddo base.

Spoon about 1/3 of semifreddo base into bottom of prepared pan, spreading evenly. Drizzle about 1/3 of pureed blueberry mixture on top of base and use butter knife to swirl in slightly to create marbled appearance. Repeat 2 more times with remaining semifreddo base and sauce. Fold plastic overhangs up to lightly cover top of semifreddo and freeze until firm, at least 8 hours.

To serve, uncover top of semifreddo and invert onto serving platter or cutting board. Let sit at room temp until beginning to soften just slightly at edges. Slice and serve with reserved blueberry sauce and Pecan Crumble if desired.