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1
Line a 4-cup metal loaf pan with a piece of waxed paper that covers the bottom and both long sides and extends three inches beyond the edges of the pan.
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2
The ends of the pan do not need to be covered.
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3
Cut the peaches in half, remove the pits and cut each peach half in quarters.
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4
Place the peaches in a food processor with the lemon juice, 1/2 cup of the sugar and the ricotta, then puree.
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5
Push the puree through a sieve to remove bits of skin.
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6
Refrigerate the peach mixture while continuing with the recipe.
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7
Whip the cream until stiff.
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8
Fold the whipped cream into the peach mixture, then pour the mixture into the prepared loaf pan, smoothing the top.
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9
Fold the ends of the waxed paper over the top to cover mixture.
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10
Place the pan in the freezer for 8 hours or overnight.
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11
Reserve 6 attractive raspberries for garnish and make the sauce by forcing the remaining raspberries through a sieve; or puree the raspberries in a food processor, then sieve them to remove the seeds.
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12
Sweeten the puree to taste with some or all of the remaining sugar.
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13
Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
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14
An hour and a half to 3 hours before serving, unmold it.
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15
Run a knife down the narrow ends and along the sides of the pan, lift the waxed paper off the top and unmold the semifreddo onto a large piece of foil.
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16
Peel off the waxed paper, wrap the block of dessert in foil and place it in the refrigerator on its serving dish until ready to serve.
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17
It can remain in the refrigerator up to 4 hours.
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18
To serve, unwrap the semifreddo, place on its chilled serving dish and garnish with the reserved raspberries.
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19
Cut thick slices and spoon some sauce on each serving.
