Roasted Peaches with Pecan Shortbread

Name: Roasted Peaches with Pecan Shortbread
Ingredients: 10 tablespoons unsalted butter, room temperature; 0.75 cup dark-brown sugar; 0.25 cup granulated sugar; 1.25 cups all-purpose flour, sifted; 0.5 cup finely ground pecans (2 ounces); 0.5 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

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By

Martha Stewart Test Kitchen

Updated on May 6, 2020

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.