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Summer Pudding With Blackberries and Peaches
By Alison Roman · cooking.nytimes.com
8 to 12 servings
4 hrs 20 min (mostly chilling)
A chilled layered dessert of fruit-soaked bread, whipped cream and yogurt, and fresh berries, pressed and served cold.
| prepLine a 9-inch springform cake pan with plastic wrap, allowing ample overhang | ||||||
| 2 pounds / 900 g peaches or nectarines (about 5), pitted and sliced 1-inch thick | Simmer peaches with sugar & ginger, 8–10 min | Layer bread, juices, half the fruit & ⅓ cream in pan | Add second layers of bread, juices & remaining fruit | Top with bread & remaining juices; press & chill 4 hrs | Unmold, top with remaining cream & crushed berries, serve | |
| ⅓ cup / 70 g granulated sugar (for peaches) | ||||||
| 1 tablespoon finely grated ginger (optional) | ||||||
| 1 ½ pounds / 680 g blackberries or raspberries | Simmer berries with sugar, 8–10 min | |||||
| ⅓ cup / 70 g granulated sugar (for berries) | ||||||
| 2 cups / 480 ml heavy cream | Whip cream & confectioners' sugar to medium peaks, 3–4 min | Whisk in labneh until blended | ||||
| ¼ cup / 35 g confectioners' sugar | ||||||
| 1 cup / 240 g labneh, mascarpone or full-fat Greek yogurt | ||||||
| 1 loaf brioche, pain de mie or Pullman bread (about 1 ¼ pounds), crusts removed, sliced 1-inch thick | ||||||
| Pinch of kosher salt | ||||||
| ½ of the cooked peaches (reserved, for second layer) | ||||||
| ½ of the cooked blackberries (reserved, for second layer) | ||||||
| Handful of blackberries or raspberries (for garnish) | Crush garnish berries with sugar | |||||
| Granulated sugar (for garnish) | ||||||
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