Peach Pecan Squares Recipe

Makes 24 squares

Ingredients:
Crust:
1 cup all-purpose flour
1/2 cup sugar
1/2 cup chilled butter, cubed

Filling and Topping:
3/4 cup Stonewall Peach Pomegranate Jam
2 egg whites
3 tbsp sugar
2 cups pecans, chopped, toasted


Directions:
Line 13x9-inch baking pan with foil, leaving overhang to be able to lift out; grease. In bowl, combine flour and 1/2 cup sugar with pastry blender, cut in butter until crumbly. Press evenly in bottom of prepared pan and bake at 350F for about 15 minutes or until lightly browned; cool slightly.

In small bowl, beat egg whites until soft peaks form; gradually beat in 3 tbsp sugar until stiff and glossy. Fold in 1 cup chopped nuts. Spread jam over shortbread layer and drip spoonfuls of meringue over jam; spread gently and evenly. Sprinkle with remaining nuts. Return to oven and bake 25-30 minutes or until top is lightly browned. Cool completely before cutting into squares.

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