Instructions: Preheat the oven to 400F. Lightly butter two 9x13-inch baking dishes.

On a lightly floured board, roll out the puff pastry to form two 12x14-inch rectangles. Spread one pastry with half each of the nectarines, both kinds of berries and nuts. Sprinkle with 2 1/2 tablespoons of the sugar. Starting on the longer side, roll the pastry up like a jellyroll and seal the edges with a little water. Cut into 2-inch slices. Repeat with the other pastry.

Place the slices, cut surface down, in the baking dishes, being careful not to fit them in tightly. Pour about 1/2 to 3/4 cup of the Cinnamon Syrup over the dumplings in each dish.

Bake 40 to 45 minutes. Serve warm with ice cream and additional Cinnamon Syrup, if desired.

Makes 6 to 8 servings.

Cinnamon Syrup: In a heavy saucepan, combine 1 1/2 cups water, 2/3 cup sugar, 2 tablespoons unsalted butter, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon and bring to a boil over medium-high heat, stirring until the sugar dissolves. Lower heat and simmer 8 to 10 minutes or until slightly thickened. Remove from heat. Serve warm.

Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas"

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