Peach and Blueberry Shortcakes

• 8 medium peaches (about 2 1/2 pounds), peeled, pitted, sliced
• 4 cups fresh blueberries
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cardamom
• 2/3 cup sour cream
• 1 cup whipping cream
• 12 Cardamom Biscuits

1. Combine peaches, blueberries, sugar, vanilla, and cardamom in large bowl.
2. Mix to blend well.
3. Let stand until juices form, stirring occasionally, at least 20 minutes.
4. Place sour cream in small bowl.
5. Gradually mix in cream.
6. Split warm biscuits in half.
7. Place bottoms of biscuits in shallow bowls.
8. Spoon fruit mixture over.
9. Top each with 1 spoonful sour cream mixture.
10. Cover with biscuit tops and another spoonful of sour cream mixture.
11. Serve immediately.

peaches, fresh blueberries, sugar, vanilla, ground cardamom, sour cream, whipping cream, cardamom

Taken from www.epicurious.com/recipes/food/views/peach-and-blueberry-shortcakes-101227 (may not work)