Roasted Peaches with Pecan Shortbread


The sweet tang of roasted summer peaches is the perfect complement to nutty pecan shortbread.


  • 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


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

  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.

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