Summer Pudding

1. 1

   In a medium saucepan, stir together nectarines, sugar and 1/3 cup water.

2. 2

   Bring to a boil and cook for 5 minutes, stirring occasionally.

3. 3

   Fold in raspberries and blackberries and cook until juices are thickened, at least three minutes.

4. 4

   Taste and add more sugar if necessary.

5. 5

   Pour into a large bowl and let cool.

6. 6

   Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap.

7. 7

   When fruit is cool, cover base of pan with layer of brioche, cutting it to fit.

8. 8

   Spoon 1/3 of the fruit on top.

9. 9

   Cover with layer of brioche.

10. 10

    Repeat, ending with fruit.

11. 11

    Lay a piece of plastic wrap on top, then another loaf pan containing 2 to 3 pounds of weights (soup cans work well).

12. 12

    Chill overnight.

13. 13

    When ready to serve, whisk together the creme fraiche, mascarpone and honey.

14. 14

    Spoon into a serving bowl to be passed at the table.

15. 15

    Remove weights, pan and top layer of plastic wrap from pudding.

16. 16

    Unmold onto a serving plate with a lip so juices do not spill.

17. 17

    Slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.