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1
Adjust the oven rack to the middle position and preheat the oven to 425 degrees.
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2
To prepare the compote: In a large heavy-duty skillet, stir together the water and sugar.
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3
Using a small paring knife, split the vanilla bean lengthwise.
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4
With the back of the knife, scrape out the pulp and the seeds, and add the scrapings and the pod to the sugar mixture.
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5
Over medium-high heat, bring the mixture to a boil without stirring.
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6
Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
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7
When the sugar begins to color, after about 3 to 4 minutes, tilt and swirl the pan to cook evenly.
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8
When the mixture reaches an even medium caramel color, remove from the heat.
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9
Add the peaches and a few gratings of the nutmeg, tossing to coat.
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10
The mixture may spatter and the sugar may seize and harden.
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11
Remove from the heat, add the brandy, and return it to the heat.
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12
Tilt the pan slightly toward the flame to ignite the brandy, letting it burn until the flames die down and most of the sugar melts, about a minute.
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13
Place a large strainer over a bowl and pour in the fruit, straining the liquid into the bowl.
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14
Remove the vanilla bean and transfer the peaches to the baking dish.
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15
In a small saucepan, stir together the reserved liquid and cornstarch.
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16
Over medium heat, bring the mixture to a boil, whisking constantly.
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17
Pour the thickened juice over the peaches and scatter the berries evenly throughout.
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18
To make the biscuits: In a large bowl, sift to combine the flour, salt, baking powder, and sugar.
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19
Make a well in the center and pour on the cream.
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20
Using one hand, draw in the dry ingredients, mixing until just combined.
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21
Wash and dry your hands and dust them with flour.
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22
Pick up 3 to 4 tablespoons of the dough, gently stretch it to 1/2-inch thickness, and place it on top of the peaches.
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23
Continue with the rest of the dough, making an uneven scattering of stretched biscuit over the fruit, leaving some of the peaches poking through.
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24
Brush the dough with the tablespoon of cream and grate a few gratings of nutmeg over.
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25
Arrange the sliced almonds in a single layer on the dough and sprinkle with granulated sugar.
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26
Bake for about 45 minutes to an hour, until the biscuits are lightly browned and the liquid is bubbling.
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27
Cool for 5 minutes and sift a fine layer of powdered sugar over the top.
