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