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Caramelized peaches with lemon shortbread make a delicious sweet treat

Julia Zhipa Philippova

I wanted to cook peaches with goat cheese, but I’ve changed my mind. Yep, I really like inventing, and decided to make this recipe better and tastier. I think you’ll love the new recipe!

Peaches with lemon shortbread recipe

Sweet caramelized peaches with crunchy shortbread cookies and ice cream. (Choose your favorite flavor. I prefer classic vanilla bean, pistachio, red bean or the most amazing — peanut butter!)

Serves: 6


  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups flour
  • 6 peaches, cut into halves
  • 3 tablespoons butter (extra)
  • Cinnamon
  • 4 tablespoons brown sugar
  • Ice cream as desired


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat the butter until creamy.
  3. Add powdered sugar and lemon zest, whip until smooth then add vanilla and beat again.
  4. Add salt and stir in the flour, mix until combined.
  5. Form the dough and freeze until firm for approximately 30 minutes.
  6. Slice the dough into thick slices. Place the cookies on the tray covered baking paper.
  7. Bake for 25 to 30 minutes.
  8. Let them cool on the pan for 5 to 7 minutes, then cool them in the fridge.
  9. In a big saucepan, melt the butter on the over-medium heat. Add brown sugar and stir. Add half cut peaches, stir and wait until peaches are soft. Add cinnamon.
  10. Serve the peaches with 2 cookies and place ice cream between the cookies.

More recipes on the blog Loving Kitchen

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