INGREDIENTS

INSTRUCTIONS

FOR THE BISCUITS
Preheat the oven to 450F. In a saucepan combine the nectarines, the
blueberries, the water, the sugar, the cornstarch, and the lemon juice,
bring the mixture to a boil, stirring constantly, and simmer it for 5
minutes, or until the fruit is softened. Transfer the fruit mixture to a
shallow 1 1/2-quart baking dish.
Make the biscuits:
Sift the flour onto a sheet of wax paper, into a bowl sift together the
flour, the sugar, the baking powder, and the salt, and make a well in the
center. In a bowl beat the cream until it holds soft peaks, spoon it into
the well in the flour mixture and combine the mixture with a fork until it
just forms a dough. On a lightly floured surface knead the dough until it
is combined well, roll or pat it out about 3/4 inch thick, and with a 2
1/2-inch round cutter cut out 6 biscuits.
Arrange the biscuits on top of the fruit mixture, brush them with the cream
or milk, and sprinkle them with the sugar. Bake the cobbler in the middle
of the oven for 15 to 17 minutes, or until the biscuits are browned and the
fruit is bubbling. Let the cobbler cool slightly and serve it with the ice
cream.
Serves 4 to 6.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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