Summer Pudding

Directions

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