Summer Pudding

Ingredients

• 4 small ripe nectarines, pitted and sliced
• ½ cup sugar, more as needed
• 3 cups raspberries
• 2 cups blackberries
• 6 3/8-inch-thick slices brioche, lightly toasted
• ⅔ cup crème fraîche
• ½ cup mascarpone
• 1 tablespoon wildflower honey

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    300 calories; 12 grams fat; 6 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 32 grams sugars; 4 grams protein; 37 milligrams cholesterol; 109 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a medium saucepan, stir together nectarines, sugar and 1/3 cup water. Bring to a boil and cook for 5 minutes, stirring occasionally. Fold in raspberries and blackberries and cook until juices are thickened, at least three minutes. Taste and add more sugar if necessary. Pour into a large bowl and let cool.
2. Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. When fruit is cool, cover base of pan with layer of brioche, cutting it to fit. Spoon 1/3 of the fruit on top. Cover with layer of brioche. Repeat, ending with fruit. Lay a piece of plastic wrap on top, then another loaf pan containing 2 to 3 pounds of weights (soup cans work well). Chill overnight.
3. When ready to serve, whisk together the crème fraîche, mascarpone and honey. Spoon into a serving bowl to be passed at the table. Remove weights, pan and top layer of plastic wrap from pudding. Unmold onto a serving plate with a lip so juices do not spill. Slice and serve.