No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Peaches with Pecan Shortbread

  • servings: 4
Photography: MARIA ROBLEDO

advertisement

advertisement

Ingredients

  • 10 tablespoons unsalted butter, room temperature
  • 3/4 cup dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour, sifted
  • 1/2 cup finely ground pecans (2 ounces)
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange-flavored liqueur, such as Grand Marnier
  • 4 medium peaches, cut in half lengthwise and pitted

Directions

  1. Step 1

    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. Step 2

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

  3. Step 3

    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.

Source
Martha Stewart Living, July/August 1996

advertisement

advertisement