Preheat oven to 425 degrees.

Prepare the compote by combining water and sugar in a large skillet.

Split the vanilla bean, scrape out the seeds, and add both to the sugar mixture.

Bring the mixture to a boil over medium-high heat without stirring.

Brush down the sides of the pan with water to remove sugar granules.

Cook until the sugar reaches a medium caramel color, swirling the pan for even cooking.

Remove from heat and add the peaches and nutmeg, tossing to coat.

Return to heat and add brandy, tilting the pan to ignite until flames die down.

Strain the fruit mixture over a bowl, reserving the liquid.

Transfer the peaches to a baking dish.

In a saucepan, combine reserved liquid and cornstarch.

Bring to a boil over medium heat, whisking constantly.

Pour the thickened juice over the peaches and scatter the berries throughout.

Make the biscuits by sifting together flour, salt, baking powder, and sugar in a bowl.

Make a well in the center and pour in the cream.

Mix until just combined.

Dust hands with flour.

Pick up dough, stretch to 1/2-inch thickness, and place on top of the peaches.

Continue with the remaining dough, leaving some peaches exposed.

Brush the dough with cream and grate nutmeg over the top.

Arrange sliced almonds on the dough and sprinkle with sugar.

Bake for 45 minutes to an hour, until the biscuits are lightly browned and the liquid is bubbling.

Cool for 5 minutes and sift powdered sugar over the top.