-
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.
-
2
Cream the mixture until it is smooth and fluffy.
-
3
Add the egg yolks one at a time, mixing in between each addition.
-
4
Scrape down the sides of the bowl.
-
5
Beat for 1 minute and add the vanilla.
-
6
Combine the flour, pecans, and salt in a medium-size mixing bowl and mix well.
-
7
Add to the butter mixture and mix on low speed until it is fully incorporated.
-
8
Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes.
-
9
Scraped won the sides of the bowl and paddle.
-
10
Generously dust a large sheet of parchment or waxed paper with flour.
-
11
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.
-
12
Refrigerate for 8 hours.
-
13
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper.
-
14
Remove the dough from the refrigerator and peel away the paper.
-
15
Using a sharp knife, cut the dough crosswise into 1/2-inch-thick slices.
-
16
Place them on the baking sheet about 2-inches apart.
-
17
Bake until lightly golden, about 20 minutes.
-
18
Remove the cookies from the oven and let cool completely in the pan.
-
19
Remove the cookies from the pan using a spatula or thin knife.
-
20
Repeat the process until all of the dough is used.
-
21
The dough will keep for 1 week.
-
22
Increase the oven temperature to 400 degrees F. Toss the peaches in a large mixing bowl with olive oil.
-
23
Season with salt and pepper.
-
24
Place on a baking sheet and roast for 8 to 10 minutes, or until very tender.
-
25
Remove and cool completely.
-
26
Peel and stone the peaches, reserving the peel and stone.
-
27
Add the peaches to a food processor and process until smooth.
-
28
Add the liqueur and process until smooth.
-
29
Add between 1/2 to 1 cup of water to desired consistency.
-
30
Season the mixture to taste with the honey.
-
31
Strain the mixture through a fine mesh sieve.
-
32
Refrigerate the soup until chilled, about 2 hours.
-
33
In a saucepan, combine the reserved peach peelings and stone, raspberries, remaining sugar and remaining 1 cup of water.
-
34
Bring the liquid to simmer and cook for 10 minutes.
-
35
Using a hand-held blender or food processor, puree the mixture until smooth.
-
36
Strain the mixture through a fine mesh sieve.
-
37
Cool the mixture completely.
-
38
Freeze the mixture in an ice cream churn, according to manufacturers directions.
-
39
To serve, ladle the soup into each individual bowl.
-
40
Garnish each soup with three small quenelles and a sprig of fresh mint.
-
41
Serve the cookies on the side
