1
Stir together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to combine, and break up any lumps. Mix half-and-half and melted butter together in a small bowl until evenly combined. Pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter). Set aside.
For the filling:
1
In another large bowl, gently fold nectarines, blueberries, sugar, and lemon juice together then transfer to a large straight-sided skillet. Cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
2
Drop eight large dollops of batter over fruit mixture and reduce heat to medium low. Simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
3
Remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more. Serve warm, drizzled with heavy cream.