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

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.

Yield: 6 servings