Summer Pudding

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

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

nectarines, sugar, raspberries, blackberries, creme fraiche, mascarpone, wildflower honey

Taken from cooking.nytimes.com/recipes/6764 (may not work)