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To prepare the fruit: Combine the blueberries, 2 tablespoons sugar, lemon juice, cornstarch, and salt in a non-aluminum saucepan.
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(Aluminum reacts with the acid in the fruit and creates a peculiar taste.
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).
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Bring to a boil and reduce the heat, simmering until the mixture thickens and a sauce forms, about 10 minutes.
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Stir occasionally to prevent sticking.
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Add the peaches and cook for 1 minute, then remove from heat, and gently fold in the raspberries and eau-de-vie.
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Set aside.
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To prepare the biscuits: Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt.
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Blend briefly.
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Add the butter and pulse until the butter is the size of peas.
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Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened.
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Immediately turn out onto a lightly floured board and knead about 10 times.
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Small lumps of butter should be visible.
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Roll out to a 3/4-inch thickness.
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Keep dough in a square shape.
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Cut into 6 pieces and place on an ungreased cookie sheet.
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(You can do this either with a knife, for square biscuits, or with biscuit cutters for round ones.
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If you dont have biscuit butters, you can also use one end of a clean 8-oz tomato sauce can.
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).
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Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits.
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Sprinkle with 2 tablespoons sugar.
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Bake 15 to 20 minutes or until golden brown.
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To make the whipped cream: Add the remaining 2 tablespoons of sugar to the remaining 1 cup of whipping cream, along with 1/2 teaspoon vanilla extract.
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Beat until soft peaks form.
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Refrigerate.
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(It is helpful if, before adding the cream, sugar and vanilla to the bowl you have first chilled the bowl in the freezer for about 10 minutes.
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).
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To assemble: When cool, split the biscuits and place the bottom half of each onto a plate or in a bowl.
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Add one-sixth of the berry mixture, and garnish with a dollop of whipped cream.
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Place the tops on, slightly off-center, and serve immediately.
