ROASTED PEACHES WITH PECAN SHORTBREAD
The sweet tang of roasted summer peaches is the perfect complement to nutty pecan shortbread.
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
Steps:
- 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.
- Bake until shortbread looks dry, about 1 hour. Transfer pan to a wire rack to cool. Increase oven temperature to 375 degrees.
- Meanwhile, place remaining 2 tablespoons butter, remaining 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.
PECAN SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
ROASTED FRUIT
Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
- Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
- Serve fruit warm with a dollop of mascarpone cheese.
Nutrition Facts : Calories 15 g, Fat 6 g, Fiber 2 g, Protein 1 g
PECAN SHORTBREAD
This cookie is always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 7
Steps:
- Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.
- Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
- Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
- Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.
PECAN SHORTBREAD
This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.
ROASTED PEACHES
A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
- Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
- Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
- Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
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