Preheat oven to 400 degrees F.

To make the filling, combine white wine, brown sugar, lemon juice, and lemon peel in a small saucepan. Cook over medium-high heat, stirring occasionally, until mixture is reduced to about 1/2 cup. Remove the lemon peel and whisk in the cornstarch.

In a large bowl, mix peaches, plums, and white wine mixture until the fruit is evenly coated. Add the mixture to a 2 qt baking dish.

To make the topping, whisk together flour, sugar, baking powder and salt. Add 3/4 cup plus 3 Tbsp heavy whipping cream to the flour mixture and stir until the dough comes together.

Add the biscuit topping in dollops on top of the peaches and plums. Space the dollops out so you have evenly spread mounds.

Lightly brush the biscuits with additional heavy cream and sprinkle with turbinado sugar.

Bake for approximately 35 to 40 minutes, until the biscuits are golden brown and the fruit is bubbling.