Italian Semifredo

Ingredients:

1/2 cup dried cherries

1/4 cup Amaretto or Kirsch liqueur

1/2 cup honey

2 cups heavy cream

1/3 cup powdered sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon allspice

1 1/2 cups chopped shortbread cookies

3/4 cup chopped Frango mints or semisweet chocolate

Fresh cherries, raspberries or strawberries for garnish, optional

Mint leaves for garnish, optional

Cooking Instructions:

In a small heavy saucepan, combine cherries, liqueur and honey. Heat over medium heat and bring to simmer stage, Remove from heat and let stand until it reaches room temperature. Spray a 9-inch (6 1/2 cup) ring mold with cooking spray. Line the mold carefully with plastic wrap and smooth out wrinkles. Combine cream, powdered sugar, cinnamon and allspice in a medium bowl. With an electric mixer, beat cream mixture to stiff peaks. Fold in shortbread, Frango mints or chocolate, and cherry mixture until well blended. Pour into mold, cover with plastic wrap and freeze 6 hours or until firm. ( Mixture will keep in the freezer for up to 3 weeks). Remove pan from freezer and invert on a serving platter. Let stand 5 minutes and gently bang mold on the counter. Remove mold and smooth out with butter knife. Garnish and serve.

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