Individual Peach Shortcakes

Preparation

1. Step 1

   To prepare the shortcakes, preheat the oven to 400 degrees. Position the rack in the center of the oven.

2. Step 2

   In a medium-size bowl, sift the sugar, flours, cream of tartar, baking soda, salt and nutmeg. Using a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse meal. Add the cream and milk and stir until the mixture forms a soft dough. Do not overwork.

3. Step 3

   Roll out the dough on a floured surface, using a lightly floured rolling pin. Roll to a thickness of three-quarters of an inch. Using a cookie cutter, cut out four circles about three to three-and-a-half inches in diameter. Gather the scraps into a ball and reroll for the remaining two circles. The dough can also be shaped into circles by patting with floured hands. Place on a cookie sheet.

4. Step 4

   Bake until the shortcakes are golden brown, about 12 to 15 minutes. Remove the pan from the oven and let cool.

5. Step 5

   To make the peach filling, combine the sugar, water and vanilla in a medium-size saucepan and bring to a boil over high heat. Stir to dissolve the sugar. Lower the heat so the liquid is just simmering. Add the whole peaches and cover with a damp cloth to keep the peaches from drying out on top. Simmer until the peaches are just tender, about 10 to 15 minutes.

6. Step 6

   Remove the peaches from the syrup and let them cool slightly. Remove the skins with a paring knife or your hands.

7. Step 7

   In a chilled bowl, combine the vanilla, heavy cream and confectioners' sugar, and beat into soft peaks.

8. Step 8

   Split the shortcakes horizontally. Cut the peaches in half, removing the pit. Cut each peach half into four sections. Moisten the shortcakes with a small amount of the poaching liquid, then arrange the peaches on the bottom half of each shortcake. Spoon on a large dollop of whipped cream and place the lid on top. Garnish with a small dollop of cream.