June 21 - National Peaches & Cream Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Summer Pudding w/Blackberries & Peaches
Categories: Puddings, Desserts, Fruits, Dairy, Breads
Yield: 10 servings

2 lb (900 g) peaches or
- nectarines; pitted, sliced
- 1" thick
2/3 c (140 g) granulated sugar;
- more for serving
1 tb Fine grated ginger; (opt)
1 1/2 lb (680 g) blackberries or
- raspberries; + an extra
- handful for garnish
2 c (480 ml) heavy cream
1/4 c (35 g) confectioners’ sugar
1 c (240 g) labneh, mascarpone
- or full-fat Greek yogurt
1 Loaf brioche, pain de mie or
- Pullman bread; crusts off,
- sliced 1" thick
pn Salt

Combine peaches, 1/3 cup sugar and the ginger, if using,
in a medium pot over medium heat. Bring to a simmer and
cook, swirling occasionally, until the peaches have
started to release their juices (but are not falling
apart into mush), 8 to 10 minutes. Remove from heat and
transfer to a medium bowl; set aside to cool completely.

Without rinsing out the pot (there’s no need), combine
the berries and remaining 1/3 cup sugar. Bring to a
simmer and cook, swirling occasionally, until the
berries have started to release their juices (but are
not falling apart into mush), 8 to 10 minutes. Remove
from heat and transfer to a medium bowl, separate from
the peaches; set aside to cool completely.

Meanwhile, using an electric mixer or a whisk, beat
cream and confectioners’ sugar until spreadable,
pillowy, medium peaks form, 3 to 4 minutes. Whisk in
labneh until well blended.

Line a 9" springform cake pan with plastic wrap so that
there is ample overhang. (A regular cake pan will also
work; just make sure it has high sides or you might need
to make the pudding in two vessels.)

Place one layer of sliced bread on the bottom. Cut the
bread to fit as needed to make sure there is an even
layer with no obvious gaps (aesthetics don’t matter
here, as it’ll be covered up).

Spoon 1/3 of the berry juices onto the bread to
thoroughly soak, followed by half of the berries
themselves. Spoon 1/3 of the peach juices onto the bread
and berries, followed by half of the peaches themselves.

Spread 1/3 of the cream mixture onto the fruit and top
with another layer of bread, making sure to fill any
obvious gaps with bread that’s cut to fit. Top bread
with another 1/3 of the berry juices and all of the
remaining berries, followed by 1/3 of the peach juices
and all of the remaining peaches. Top with 1/3 of the
cream mixture, setting the remaining cream mixture aside
in the refrigerator.

Place another layer of bread on top, making sure to fill
any obvious gaps, especially around the edges, with
bread that’s cut to fit. Spoon remaining 1/3 of the
blackberry and peach juices on top, making sure to stain
the entire surface. Place a piece of plastic wrap on top
and then place a plate on top of the plastic. Rest a
heavy can (or another medium-sized, relatively heavy,
food-safe object) on top to lightly compress the whole
shebang. Refrigerate for at least four hours.

When you’re ready to serve, crush a handful of berries
with a sprinkling of sugar; let sit for a few minutes.
Remove springform sides and plastic wrap. (If using a
regular cake pan, lift the pudding out by the excess
plastic and transfer the entire pudding to a plate,
platter or cake stand, removing plastic wrap.)

Take the remaining heavy cream mixture and top the
pudding, swirling in the crushed berries to create
streaks and swirls. Slice (or spoon) the pudding and
serve. Pudding can be assembled three days ahead, stored
tightly wrapped and refrigerated.

By: Alison Roman

Yield: 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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