Individual Peach Shortcakes

• 2 tablespoons sugar
• 1 cup cake flour (not self-rising)
• 1 cup all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Pinch of grated nutmeg
• 4 ounces unsalted butter, chilled and cut into small pieces
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 2 cups sugar
• 4 cups water
• 2 tablespoons vanilla extract
• 6 whole firm ripe peaches
• 2 teaspoons vanilla extract
• 2 cups heavy cream
• 1/4 cup confectioners' sugar

1. To prepare the shortcakes, preheat the oven to 400 degrees.
2. Position the rack in the center of the oven.
3. In a medium-size bowl, sift the sugar, flours, cream of tartar, baking soda, salt and nutmeg.
4. Using a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse meal.
5. Add the cream and milk and stir until the mixture forms a soft dough.
6. Do not overwork.
7. Roll out the dough on a floured surface, using a lightly floured rolling pin.
8. Roll to a thickness of three-quarters of an inch.
9. Using a cookie cutter, cut out four circles about three to three-and-a-half inches in diameter.
10. Gather the scraps into a ball and reroll for the remaining two circles.
11. The dough can also be shaped into circles by patting with floured hands.
12. Place on a cookie sheet.
13. Bake until the shortcakes are golden brown, about 12 to 15 minutes.
14. Remove the pan from the oven and let cool.
15. To make the peach filling, combine the sugar, water and vanilla in a medium-size saucepan and bring to a boil over high heat.
16. Stir to dissolve the sugar.
17. Lower the heat so the liquid is just simmering.
18. Add the whole peaches and cover with a damp cloth to keep the peaches from drying out on top.
19. Simmer until the peaches are just tender, about 10 to 15 minutes.
20. Remove the peaches from the syrup and let them cool slightly.
21. Remove the skins with a paring knife or your hands.
22. In a chilled bowl, combine the vanilla, heavy cream and confectioners' sugar, and beat into soft peaks.
23. Split the shortcakes horizontally.
24. Cut the peaches in half, removing the pit.
25. Cut each peach half into four sections.
26. Moisten the shortcakes with a small amount of the poaching liquid, then arrange the peaches on the bottom half of each shortcake.
27. Spoon on a large dollop of whipped cream and place the lid on top.
28. Garnish with a small dollop of cream.

sugar, cake flour, flour, cream of tartar, baking soda, salt, nutmeg, unsalted butter, heavy cream, milk, sugar, water, vanilla, firm ripe peaches, vanilla, heavy cream, confectioners

Taken from cooking.nytimes.com/recipes/3790 (may not work)