1 1/2 Sticks Unsalted butter; at
-room temperature
1 1/2 c Granulated sugar; plus
1 tb Granulated sugar
3 lg Egg yolks
1/2 ts Pure vanilla extract
1 c Bleached all-purpose flour;
-plus
1 tb Bleached all-purpose flour
1/4 ts Salt
2 lb Fresh peaches
Drizzle of olive oil
Salt; to taste
6 oz Bonny Doon Framboise
1 1/2 c Water -; (to 2 cups)
Drizzle of honey
2 pt Fresh raspberries; washed
Juice of one fresh lemon
Fresh mint sprigs
Cream the butter and 1 cup of the sugar in the bowl of an electric mixer
fitted with a paddle on medium speed, scraping down the sides of the bowl
as necessary. Cream the mixture until it is smooth and fluffy. Add the egg
yolks one at a time, mixing in between each addition. Scrape down the sides
of the bowl. Beat for 1 minute and add the vanilla. Combine the flour,
pecans, and salt in a medium-size mixing bowl and mix well. Add to the
butter mixture and mix on low speed until it is fully incorporated.
Increase the speed to medium and mix until the batter is thick and creamy,
about 2 minutes. Scraped down the sides of the bowl and paddle. Generously
dust a large sheet of parchment or waxed paper with flour. Spoon the dough
down the center of the paper, fold the paper tightly over the dough, and
roll into a long cylinder about 2 inches in diameter. Refrigerate for 8
hours. Preheat the oven to 350 degrees. Line a baking sheet with parchment
or waxed paper. Remove the dough from the refrigerator and peel away the
paper. Using a sharp knife, cut the dough crosswise into 1/2-inch-thick
slices. Place them on the baking sheet about 2-inches apart. Bake until
lightly golden, about 20 minutes. Remove the cookies from the oven and let
cool completely in the pan. Remove the cookies from the pan using a spatula
or thin knife. Repeat the process until all of the dough is used. The dough
will keep for 1 week. Increase the oven temperature to 400 degrees. Toss
the peaches in a large mixing bowl with olive oil. Season with salt and
pepper. Place on a baking sheet and roast for 8 to 10 minutes, or until
very tender. Remove and cool completely. Peel and stone the peaches,
reserving the peel and stone. Add the peaches to a food processor and
process until smooth. Add the liqueur and process until smooth. Add between
1/2 to 1 cup of water to desired consistency. Season the mixture to taste
with the honey. Strain the mixture through a fine mesh sieve. Refrigerate
the soup until chilled, about 2 hours. In a saucepan, combine the reserved
peach peelings and stone, raspberries, remaining sugar and remaining 1 cup
of water. Bring the liquid to simmer and cook for 10 minutes. Using a
hand-held blender or food processor, puree the mixture until smooth. Strain
the mixture through a fine mesh sieve. Cool the mixture completely. Freeze
the mixture in an ice cream churn, according to manufacturers directions.
To serve, ladle the soup into each individual bowl. Garnish each soup with
three small quenelles and a sprig of fresh mint. Serve the cookies on the
side. This recipe yields 6 servings.
Comments: The original recipe title as listed is “Roasted Peach Soup
Garnished With Peach Sorbet And Butter Cookies”.
Yields
6 servings