Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Roasted Peaches with Pecan Shortbread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 6, 2020 Print Share Share Tweet Pin Email Photo: MARIA ROBLEDO Servings: 4 The sweet tang of roasted summer peaches is the perfect complement to nutty pecan shortbread. Ingredients 10 tablespoons unsalted butter, room temperature ¾ cup dark-brown sugar ¼ cup granulated sugar 1 ¼ cups all-purpose flour, sifted ½ cup finely ground pecans (2 ounces) ½ 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 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. Print