English Summer Pudding

Name: English Summer Pudding
Ingredients: 4 1/2 cups coarsely chopped peeled ripe fresh peaches (about 1 3/4 pounds); 2 cups fresh raspberries; 2 cups fresh blackberries; 1/3 cup orange juice; 1/4 cup sugar; 3 tablespoons Triple Sec or other orange-flavored liqueur or orange juice; 1 teaspoon grated lemon rind; 1 (10-inch) round angel food cake; Fresh raspberries or blackberries (optional)

9 ingredients

3 steps

Ingredients

4 1/2 cups coarsely chopped peeled ripe fresh peaches (about 1 3/4 pounds)
2 cups fresh raspberries
2 cups fresh blackberries
1/3 cup orange juice
1/4 cup sugar
3 tablespoons Triple Sec or other orange-flavored liqueur or orange juice
1 teaspoon grated lemon rind
1 (10-inch) round angel food cake
Fresh raspberries or blackberries (optional)

Directions

1

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Set aside.
2

Cut cake into 1-inch-thick slices; cut each slice in half diagonally to make 2 triangles. Line the bottom and sides of a 3-quart straight-sided glass bowl or trifle bowl with half of the cake pieces; spoon half of peach mixture into cake-lined bowl. Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake. Top with remaining cake pieces.
3

Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a 1-pound can on plate to firmly press mixture. Chill for 8 hours. Remove plate and plastic wrap. Garnish with additional fresh berries, if desired.