Cornmeal Shortcakes with Peaches, Mint, and Soured Cream

• 1 1/2 cups all-purpose flour
• 1/2 cup stone-ground cornmeal
• 1 tablespoon plus 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/4 cup granulated sugar
• 4 tablespoons cold unsalted butter, cut into small cubes
• 1 cup plus 1 tablespoon heavy cream
• Peaches and soured cream (recipe follows)
• 1/2 cup granulated sugar
• 3/4 pound mascarpone
• 1 tablespoon lemon juice plus more to taste
• 4 ripe peaches
• 16 small mint leaves

1. Preheat the oven to 425F.
2. Place the flour, cornmeal, baking powder, salt, and 3 heaping tablespoons of sugar in the bowl of a food processor.
3. Pulse to combine.
4. Add the butter, and pulse about ten times, to a coarse meal.
5. With the machine running, quickly pour in 1 cup cream.
6. Stop the machine immediately when the dough starts to come together.
7. (It is important not to overwork the dough.)
8. Place the dough on a clean work surface and bring it together with your hands.
9. Shape it into a circle 1 1/4 inches thick.
10. Cut the circle in half, and then cut each half into four wedges.
11. Place the shortcakes on a buttered baking sheet.
12. Brush them with the remaining tablespoon of cream, and sprinkle a little sugar on top of each one.
13. Bake about 15 minutes, until the biscuits are set and a light golden brown.
14. When they have cooled, cut the shortcakes in half horizontally, and place the bottom halves on each of six plates or on a large platter.
15. Place a spoonful of peach puree onto each biscuit.
16. Spoon a large dollop of the soured cream over each, and ladle some of the peaches and their juices over the cream, letting some of the fruit fall onto the plates.
17. Drizzle a little more peach puree, and place the shortcake tops back on.
18. To make the simple syrup, combine the sugar and 1/2 cup water in a small pot and bring to a boil.
19. Swirl the pan until the sugar has dissolved completely.
20. Pour the simple syrup into a small clean container, and cool in the refrigerator.
21. (If youre in a hurry, put it in the freezer to cool.)
22. Place the mascarpone in the bowl of a food processor.
23. Add 1/3 cup of the simple syrup, and pulse to combine.
24. Taste for sweetness, and add a little more syrup if you like.
25. Squeeze 1 tablespoon lemon juice into the mascarpone.
26. Pulse to combine, but dont overwork it or it will curdle.
27. Adjust the simple syrup and lemon to your taste.
28. Keep cold in the refrigerator.
29. Clean the bowl of the food processor.
30. Peel the peaches.
31. Cut each in half, remove the pit, and then cut into slices.
32. Toss the peach slices in a bowl with 3 tablespoons simple syrup.
33. Tear the mint with your hands, add it to the peaches, and toss to combine.
34. Taste the peaches, and add a little more syrup if you like.
35. Let the peaches macerate in the syrup for 10 minutes.
36. Puree a quarter of the peaches in the food processor and set aside.
37. See main recipe for assembly instructions.

flour, stoneground cornmeal, baking powder, kosher salt, granulated sugar, cold unsalted butter, heavy cream, peaches, granulated sugar, mascarpone, lemon juice, peaches, mint

Taken from www.epicurious.com/recipes/food/views/cornmeal-shortcakes-with-peaches-mint-and-soured-cream-390923 (may not work)