Blackberry Summer Pudding

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It’s the height of berry season in New England. And peach season is at its peak. Chef Jim Solomon puts the two together in a summer pudding that’ll be the highlight of your week. Find a spot where you can pick-your-own or just pick up what you need at the farmer’s market and give this super simple recipe a shot for a perfectly seasonal treat.


Servings: 6


  • 4 pints blackberries
  • 1 1/4 cups sugar
  • 1 ounce cassis
  • 1 loaf dense white bread
  • 3 peaches


  1. Put the blackberries in a heavy sauce pan over low heat.
  2. Add 1/2 cups of sugar and the cassis and simmer until the fruit is broken down, or about 10 minutes.
  3. Strain out the seeds with a fine strainer. You will have to use the back of a spoon to force the puree through and taste it for sweetness. Add sugar as necessary.
  4. Remove the crust off of the loaf of bread and slice it into 1 inch slices.
  5. Tightly line the bottom and sides of a 2 quart loaf pan. When the puree has cooled a bit and thickened pour it into the mold.
  6. Top tightly with more bread slices and place a light weight on top ( a second loaf pan makes the perfect weight). Refrigerate until firm; at least 6 hours.
  7. Melt one half cup of sugar in a heavy sauce pan and cook until golden.
  8. Take the sugar off the heat and carefully add 2 tablespoons of water. Place over a low flame to dissolve.
  9. Quarter the peaches, add them to the melted sugar, cook for 2 minutes, then cool.
  10. Un-mold the pudding, slice and serve with the peaches and whipped cream.

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