Name: Roasted Peaches with Pecan Shortbread
Yield: 4
Ingredients: 10 tbsp. unsalted butter -; 3/4 c. dark-brown sugar -; 1/4 c. granulated sugar -; 1 1/4 c. all-purpose flour -; 1/2 c. finely ground pecans (2 ounces) -; 1/2 tsp. salt -; 1 tsp. pure vanilla extract -; 1 tbsp. orange-flavored liqueur -; 4 medium peaches -

Recipe information

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Ingredients for - Roasted Peaches with Pecan Shortbread

1. 10 tbsp. unsalted butter -

2. 3/4 c. dark-brown sugar -

3. 1/4 c. granulated sugar -

4. 1 1/4 c. all-purpose flour -

5. 1/2 c. finely ground pecans (2 ounces) -

6. 1/2 tsp. salt -

7. 1 tsp. pure vanilla extract -

8. 1 tbsp. orange-flavored liqueur -

9. 4 medium peaches -

How to cook deliciously - Roasted Peaches with Pecan Shortbread

1. Stage

Preheat oven to 300 degrees. Butter a 5-by-9-inch loaf pan. Place 8 tablespoons butter, 1/4 cup brown sugar, and the granulated sugar in an electric mixer. Beat until light and creamy, about 4 minutes. Add flour, pecans, salt, and 1/2 teaspoon vanilla; beat for 5 minutes. Transfer dough to prepared pan, and spread evenly. Score dough into four bars, and prick the surface decoratively with a fork.

2. Stage

Bake until shortbread looks dry, about 1 hour. Transfer pan to a wire rack to cool. Increase oven temperature to 375 degrees.

3. Stage

Meanwhile, place remaining 2 tablespoons butter, 1/2 cup brown sugar, and 3 tablespoons water in a 9-by-13-inch glass baking dish. Place in oven until sugar is dissolved, about 6 minutes. Remove from oven; whisk in remaining 1/2 teaspoon vanilla and liqueur. Place peaches in dish, cut side down; bake until tender, about 15 minutes. Cool in pan on a wire rack. Slip off peach skins. Turn shortbread out of pan, cut along the scored lines, and serve with the peaches.