| Ingredients | Directions | |
| 1) |
8 small nectarines, pitted and sliced thin (about 4 1/2 cups) |
Preheat oven 450 F. In a large saucepan combine the first group of ingredients (1-6) together, then bringing to a boil. Turn heat down and simmer for 4-5 minutes and the fruit is tender. Pour fruit into an 8" baking dish. Mix together the next group of ingredients (7-10). Fold in whipped cream until mixture forms a dough. Knead the dough on a floured surface until well combined. Roll out to about 3/4" thick. With a biscuit cutter cut out 6 biscuits. Place them on top of the fruit. Brush the tops of the biscuits with the milk, and sprinkle with sugar. Bake for 16 minutes and biscuits are browned. Cool on a wire rack and serve with vanilla ice cream. |
| 2) | 2 cups blueberries | |
| 3) | 1/2 cup water | |
| 4) | 1/2 cup sugar, or to taste | |
| 5) | 1 tbsp plus 1 tsp cornstarch | |
| 6) | 1 tbsp lemon juice | |
| 7) | 1 3/4 cups flour | |
| 8) | 3 tbsp sugar | |
| 9) |
1 tbsp baking powder | |
| 10) | a pinch of salt | |
| 11) | 1 cup heavy cream: whipped until soft peaks | |
| 12) | milk for brushing the biscuits | |
| 13) | sugar for sprinkling the biscuits | |
| 14) | vanilla ice cream | |