Bourbon Peaches and Cream

In the bowl of a stand mixer fitted with a paddle attachment, beat 10 tbsp softened butter and 3/4 cup granulated sugar together on medium speed until light and airy, about 3 minutes. Reduce the mixer speed to low and slowly add 1 cup of flour until combined.

Line a Suvie pan with just enough parchment to cover the bottom of the pan. Transfer shortbread batter to the parchment-lined pan, spread out in an even layer, cover with plastic, and refrigerate for 30 minutes.

While the shortbread is refrigerating, place peaches, 3 tbsp butter, 2 tbsp brown sugar, 2 tbsp bourbon, and 2 tsp vanilla in another Suvie pan. Place the pan in the top zone of Suvie.

Remove shortbread from the refrigerator, unwrap, and place pan in the bottom zone of Suvie. Input settings and cook now. Bottom Zone: Bake at 300°F for 35 minutes (for Suvie 2.0, Bake at 350°F). Top Zone: Roast at 400°F for 30 minutes.

After the cook, remove pans from Suvie. Gently stir peaches and set aside to cool. Set shortbread aside for 10 minutes or until cool enough to handle (note that warm shortbread is easier to cut and portion). Transfer shortbread to a cutting board and cut into squares.

Divide peaches, whipped cream, and shortbread cookies between 4 plates or bowls. Chop or tear 4-5 mint leaves and sprinkle over the dessert before serving.