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INGREDIENTS

1 tb Granulated sugar
Salt ; to taste
3 lg Egg yolks
1/4 ts Salt
6 oz Bonny Doon Framboise
1/2 ts Pure vanilla extract
1 c Bleached all-purpose flour;
1 1/2 Sticks Unsalted butter; at
2 lb Fresh peaches
Drizzle of honey
1 1/2 c Water -; (to 2 cups)
1 tb Bleached all-purpose flour
Juice of one fresh lemon
Fresh mint sprigs
1 1/2 c Granulated sugar; plus
Drizzle of olive oil
2 pt Fresh raspberries; washed

Servings

INSTRUCTIONS

Cream the butter and 1 cup of the sugar in the bowl of an electric mixer fitted 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 down 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. 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. 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. This recipe yields 6 servings. Comments: The original recipe title as listed is "Roasted Peach Soup Garnished With Peach Sorbet And Butter Cookies". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-25-1998 Recipe by: Emeril Lagasse

NOTES

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Roasted Peach Soup with Peach Sorbet And Butter Cookies

1 tb Granulated sugar 
  Salt to taste
3 lg Egg yolks 
1/4 ts Salt 
6 oz Bonny Doon Framboise 
1/2 ts Pure vanilla extract 
1 c Bleached all-purpose flour; 
1 1/2  Sticks Unsalted butter; at 
2 lb Fresh peaches 
  Drizzle of honey 
1 1/2 c Water -; (to 2 cups) 
1 tb Bleached all-purpose flour 
  Juice of one fresh lemon 
  Fresh mint sprigs 
1 1/2 c Granulated sugar; plus 
  Drizzle of olive oil 
2 pt Fresh raspberries; washed

Cream the butter and 1 cup of the sugar in the bowl of an electric mixer  fitted 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 down 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. 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. 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. This recipe yields 6 servings.    Comments: The original recipe title as listed is "Roasted Peach Soup  Garnished With Peach Sorbet And Butter Cookies".    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    07-25-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 6 servings

Calories: 286
Calories from Fat: 166 (58%)

Amt Per Serving		% DV

	Total Fat 18.4g	25 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 3g
Cholesterol 839.1mg		258 %
Sodium 32.8mg		1 %
Potassium 363.9mg		10 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 17g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 286

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