Biscuits with syrupy fruit are always a comfort. Blueberries make the best syrup, I think, although cherries come close. This recipe is pretty quick to make up because you’re faking the syrup bit by just mixing up some sugar and water into simple syrup.

The preparation time assumes you already have the biscuits made. If not, make some half-hour biscuits and perhaps double the sugar in that recipe.

If you’re feeling decadent, add a few pieces of chocolate to the biscuits before you pour the hot blueberries over it; it will melt the chocolate, and you’ll end up with a syrupy, chocolate mess.

The only real problem with this simple dessert is that the whipped cream can melt too quickly on top of the hot blueberries. You might just let it sit for a minute or two; the blueberry syrup will still be warm, but not hot to the touch, and the whipped cream will last longer. Of course, if you whip your cream up manually you won’t have to worry about this.

Ice cream and hot blueberries is also a great combination, so if you have ice cream you can use that instead of whipped cream. This will also solve the problem of the whipped cream melting too quickly.

If presentation matters, add some mint leaves to the top after the whipped cream. If flavor matters, chop some mint—about a tablespoon—and add to the syrup with the blueberries.

If you’re making this for two, you can reduce the amount of blueberries, but you can’t really reduce the amount of syrup. Which is not in any sense a problem.