Roasted Peach Soup garnished with Peach Sorbet and Butter Cookies

  • Level: Easy
  • Yield: 6 servings
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Ingredients

1 1/2 sticks unsalted butter, at room temperature

1 1/2 cups plus 1 tablespoon granulated sugar

3 large egg yolks

1/2 teaspoon pure vanilla extract

1 cup plus 1 tablespoon bleached all-purpose flour

1/4 teaspoon salt

2 pounds fresh peaches

drizzle of olive oil

salt

6 ounces Bonny Doon Framboise

1 1/2 to 2 cups water

drizzle of honey

2 pints fresh raspberries, washed

juice of one fresh lemon

sprigs of fresh mint

Directions

  1. Cream the butter and 1 cup of the sugar in the bowl of an electric mixer filler with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, pecans, and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scraped won the sides of the bowl and paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a long cylinder about 2 inches in diameter. Refrigerate for 8 hours. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch-thick slices. Place them on the baking sheet about 2-inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used. The dough will keep for 1 week. Increase the oven temperature to 400 degrees F. Toss the peaches in a large mixing bowl with olive oil. Season with salt and pepper. Place on a baking sheet and roast for 8 to 10 minutes, or until very tender. Remove and cool completely. Peel and stone the peaches, reserving the peel and stone. Add the peaches to a food processor and process until smooth. Add the liqueur and process until smooth. Add between 1/2 to 1 cup of water to desired consistency. Season the mixture to taste with the honey. Strain the mixture through a fine mesh sieve. Refrigerate the soup until chilled, about 2 hours. In a saucepan, combine the reserved peach peelings and stone, raspberries, remaining sugar and remaining 1 cup of water. Bring the liquid to simmer and cook for 10 minutes. Using a hand-held blender or food processor, puree the mixture until smooth. Strain the mixture through a fine mesh sieve. Cool the mixture completely. Freeze the mixture in an ice cream churn, according to manufacturers directions. To serve, ladle the soup into each individual bowl. Garnish each soup with three small quenelles and a sprig of fresh mint. Serve the cookies on the side.

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