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|
||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|