INGREDIENTS

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  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 561
Calories From Fat: 166
Total Fat: 18.9g
Cholesterol: 132.9mg
Sodium: 155.5mg
Potassium: 496.7mg
Carbohydrates: 96.9g
Fiber: 9.7g
Sugar: 69.6g
Protein: 6.5g