-
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.
