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.
- 4 pints blackberries
- 1 1/4 cups sugar
- 1 ounce cassis
- 1 loaf dense white bread
- 3 peaches
- Put the blackberries in a heavy sauce pan over low heat.
- Add 1/2 cups of sugar and the cassis and simmer until the fruit is broken down, or about 10 minutes.
- 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.
- Remove the crust off of the loaf of bread and slice it into 1 inch slices.
- 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.
- 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.
- Melt one half cup of sugar in a heavy sauce pan and cook until golden.
- Take the sugar off the heat and carefully add 2 tablespoons of water. Place over a low flame to dissolve.
- Quarter the peaches, add them to the melted sugar, cook for 2 minutes, then cool.
- Un-mold the pudding, slice and serve with the peaches and whipped cream.