Pineapple Semifreddo

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Fabulous recipe!! Easy to make and packed full of flavor. This is a light and refreshing dessert. I have family members who are not dessert eaters who love this dessert. This is becoming a stable recipe in my family. Thanks Giada!!

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I made this desert for friends 20+ years. Everyone loved it!
It was light and creamy just as Giada said it would be.
However, you must DRAIN the pineapple, or your end result
WILL be icy.
I even pressed the pineapple into the strainer to get out as much
liquid as possible. I also used this liquid in place of water for the
simple syrup mixture, and added the juice of 1/2 small lemon. Please
fresh lemon juice. It adds flavor with a small bit a tartness. Just
the right touch. Unable to find the Amaretti cookies. I chose to slice
up some Utah peaches (any other will do cooked them for a few
minutes adding DiSarrono Amaretto liquer. WOW! What a great
end result. I will definitely make this again and again, experimenting
with different fruits, toppings, etc.
Thank You Giada. This dessert is so easy and elegant to serve.
CK in CO

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I make other kinds of frozen desserts and found this to be flavorless but sweet. I actually thought it might be better if you put some lemon juice, so, when I was eating a slice, I poured a bit of lemon juice I had in a fridge and it was difinately better that way. I don't know why Giada didn't come up with the idea since she seems to use a lot of lemon juice in her cooking!

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This was a hit with my family who adore pineapple (and ice cream! I made it in my Tupperware Jell-Ring mold (an oldie but goodie I had almost forgotten about. It turned out perfectly, and made a pretty presentation.

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I was disappointed. Was going to serve it to company but decided it was not good enough. The pineapple was too hard an dicy and the whole thing had no flavor. I would not make it again.

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I normally don't pick a favorite of mine in any category of food but this is my all time favorite dessert! It was amazing and rich and delicious. I had to stop myself from eating the whole log in one sitting it was so good. I followed the recipe exactly and I think it's the best thing I've ever tasted.

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it was just okay. I wouldn't make it again.

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This turned out to be a bit blend for my taste it feels like if some flavor was missing. I even used fresh Costa Rican Golden Pinapple that has much more flavor than the one in the can...
Its not that bad...

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This was a nice, light dessert, but I should have read the comment about keeping the simple syrup warm when adding it to the eggs because the dessert comes out icy when you use cold syrup. The adults liked it anyway, but the kids didn't like it too much. This dessert is easy to make.

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I made this using organic crushed pineapple in it's own juice (no extra sugar added, and used the pineapple juice as the simple syrup (it has all that Vitamin C ... why throw it away?. Just bring it to a boil over medium heat, and use 1/4 cup. Using the pineapple juice will give it more flavor, and make it a little tart. Using real vanilla extract will also inhance the flavor. Also I just added 2 Tbs agave nectar to the cream, instead of sugar. Using pasteurized eggs whites will ease the fear of eating raw egg, or the fear of scrambling the egg whites with hot liquid. It is a little icy when pulled out of the freezer, but you have to let it sit at room temperature for a few minutes. It is called "semifreddo" after all ... :o