This elegant dessert brings together the warmth of a peach and raspberry compote with the cool creaminess of vegan ice cream, all complemented by crunchy pine nut shortbread cookies. The compote is simple yet flavorful, highlighting the natural sweetness of ripe peaches and tart raspberries with a hint of lemon. The shortbread adds a sophisticated crunch and nutty depth, thanks to toasted pine nuts and a splash of orange liqueur. Perfect for intimate dinners or summer gatherings, this dish balances textures and temperatures beautifully. It&# 226;ÂÂs an impressive treat that feels luxurious but is straightforward enough for home cooks to prepare with confidence.
Warm Peach & Raspberry Compote/Ice Cream/Cookies
Description
This elegant dessert brings together the warmth of a peach and raspberry compote with the cool creaminess of vegan ice cream, all complemented by crunchy pine nut shortbread cookies. The compote is simple yet flavorful, highlighting the natural sweetness of ripe peaches and tart raspberries with a hint of lemon. The shortbread adds a sophisticated crunch and nutty depth, thanks to toasted pine nuts and a splash of orange liqueur. Perfect for intimate dinners or summer gatherings, this dish balances textures and temperatures beautifully. It&# 226;ÂÂs an impressive treat that feels luxurious but is straightforward enough for home cooks to prepare with confidence.Ingredients
Directions
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Cut the peeled peaches into uniform cubes.
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Place the peach cubes in a small saucepan.
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Stir in 2 to 3 tablespoons of water, 2 to 3 tablespoons of sugar, and the zest of 1/2 lemon.
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Cook over medium heat, stirring occasionally, just until the peaches are tender.
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Stir in 1 pint of raspberries and heat gently just until warmed through.
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Taste the compote and adjust flavor with additional sugar or lemon juice if needed.
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In a small bowl, combine 1 cup all-purpose flour, 1/3 cup sugar, and 1/4 teaspoon baking powder.
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Gradually mix in 5 ounces of cold cubed butter until the mixture resembles coarse cornmeal.
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Blend in 2/3 cup (5 ounces) of ground pine nuts and mix briefly.
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Turn the dough out onto a lightly floured surface and gently knead in 1 teaspoon of Cointreau.
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Form the dough into a disk, wrap with plastic, and refrigerate until firm.
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Allow the dough to soften slightly at room temperature before rolling.
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Roll the dough on a lightly floured sheet of parchment paper to a thickness of 1/8-inch.
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Cut rows of round cookies spaced about 1 inch apart, leaving the dough on the paper.
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Remove the excess dough from between the cookies and transfer the parchment sheet to a baking pan.
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Repeat the rolling and cutting process with any dough scraps.
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Gently press a few whole pine nuts onto the top of each cookie for decoration.
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Bake at 350ðF (177ðC) for 8 to 10 minutes, or until golden brown. Do not overbake.
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Allow the cookies to cool slightly before removing them from the baking sheet.
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Place a few small scoops of vegan ice cream into dessert dishes or elegant glasses.
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Spoon the warm peach and raspberry compote over the ice cream.
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Arrange a couple of pine nut shortbread cookies on the side and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.8g4%
- Sugars 4.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The compote is best made shortly before serving to maintain the texture of the fruit.
To grind pine nuts, place them in a food processor fitted with a metal blade, sprinkle lightly with flour, and pulse several times until finely ground.
For a vegan adaptation, ensure the ice cream used is dairy-free and consider substituting Cointreau with a vegan-friendly orange liqueur or omitting it for a non-alcoholic version.
Store leftover shortbread cookies in an airtight container at room temperature for up to one week.
