Wednesday, October 22, 2008

Italian Shortbreads with Peaches and Raspberry Coulis

Well, this may be my last "summer" recipe....yes, I know that I am holding on way too hard to summer , but I am just not ready for winter yet. This recipe is great. It is super easy and very impressive. Right now peaches are ideal to fill the shortbreads with, but if you can find any great berries, they would be good too.


¾ cups sugar
2 teaspoons salt
2 cups pastry flour
2 cups all purpose flour
2 cups corn meal
2 ½ Tablespoons baking powder
3 cups cream
½ cup butter, melted
1 cup sugar

In a large bowl, mix all dry ingredients by hand. Add in cream and mix in well. Shape into balls just smaller than a baseball. Roll in melted butter and then in sugar. Chill for at least 30minutes on parchment paper.
Bake on parchment lined cookie sheets for 20-25 minutes at 350.
4 balls to a tray- staggered. Shortbread are finished when they are lightly browned and a toothpick comes out clean from the center.


1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste

Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Now, to serve this, you will need some good vanilla bean ice cream, fresh fruit (preferably), and some fresh whipped cream (don't even think that you can top this with Cool Whip!). Cut the fresh fruit up and toss with half of the coulis. Slice the shortbread and fill with icecream, whipped cream, and fuit. Drizzle with coulis. Enjoy...while you pull your winter sweaters out of storage.

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