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Roasted Peach Soup With Peach Sorbet And Butter
Cookies
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−1/2 Sticks Unsalted butter; at room temperature
−1/2 Cup Granulated sugar; plus
Tablespoon Granulated sugar
Large Egg yolks
/2 Teaspoon Pure vanilla extract
Cup Bleached all−purpose flour; plus
Tablespoon Bleached all−purpose flour
/4 Teaspoon Salt
Pound Fresh peaches
Drizzle of olive oil
Salt; to taste
6
1
Ounce Bonny Doon Framboise
−1/2 Cup Water −; (to 2 cups)
Drizzle of honey
2
Pint 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
2
0 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,
Roasted Peach Soup With Peach Sorbet And Butter Cookies
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