SUMMER PUDDING WITH BLACKBERRIES AND PEACHES
Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don't have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.
Provided by Alison Roman
Categories custards and puddings, dessert
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
- Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
- Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
- Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
- Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
- Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
- Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
- Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
- When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
- Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.
BLACKBERRY SOUP WITH PEACHES AND BERRIES (COOKING LIGHT)
Pastry chef Lindsey Shere of Chez Panisse created this refreshing simple soup one summer as the result of an overgrown blackberry patch. Summer 1998.
Provided by Bren in LR
Categories Dessert
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft.
- Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds. Combine blackberry liquid, 3 Tbs sugar, and kirsch; cover and chill for at least 2 hours.
- Combine 3 Tbs sugar and peaches; toss gently to coat. Spoon 1/4-1/3 cup blackberry mixture into each of 4 to 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 Tbs blackberries over each serving.
Nutrition Facts : Calories 157.3, Fat 0.8, Sodium 2.3, Carbohydrate 38.4, Fiber 7.8, Sugar 31.5, Protein 2.5
BLACKBERRY SOUP
From Cheney, Kansas, Julian Ann Hillman shared the recipe for this chilled soup that stars a bounty of berries. "I have several blackberry bushes, and they yielded an abundance of berries one year," she writes. "I came up with this recipe by adapting another fruit soup recipe I hand on hand."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill., Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.
Nutrition Facts : Calories 308 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 76g carbohydrate (0 sugars, Fiber 8g fiber), Protein 5g protein.
PEACHES AND BLACKBERRIES IN BRANDIED BLACKBERRY SAUCE
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries - the freshest to be found - soak in an easy, no-cook brandy sauce until you're ready to eat them. Top with creme fraiche, or not. Either way, the "black honey of summer," as Mary Oliver wrote, is yours.
Provided by Florence Fabricant
Categories easy, quick, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
- Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
- Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 16 grams
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
PEACH AND BLACKBERRY CRISP
Steps:
- In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.
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PEACH-BLACKBERRY SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 135 per servingServings 6
- Combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; cool. Discard cinnamon stick.
- Place half of peach mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with the remaining peach mixture. Stir in 3 tablespoons honey, juice, and 1/4 teaspoon vanilla. Chill for 1 hour.
- Ladle 1/2 cup soup into each of 6 small bowls; top each serving with about 2 1/2 tablespoons blackberries. Garnish with fresh mint leaves, if desired.
BLACKBERRY SOUP WITH PEACHES AND BERRIES RECIPE - FOOD …
From foodandwine.com
Servings 6
- Set aside 1 1/2 cups of the blackberries. Place the remaining 3 cups berries and 1/2 cup of water in a nonreactive 3 1/2 -quart saucepan. Cover, bring to a simmer over moderate heat and cook until the berries have softened slightly and exuded their juices, about 5 minutes.
- Transfer the cooked berries to a strainer and press through to remove the seeds. Stir in 3 tablespoons of the sugar until dissolved; sweeten with more sugar if desired. Refrigerate for 1 hour. Stir in the kirsch.
- Up to 2 hours before serving, peel, halve and pit the peaches. Working over a bowl, slice the peaches 1/8 to 1/4 inch thick. Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.
- Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup and add a scoop of vanilla ice cream and about 6 or 7 of the reserved blackberries to each serving. Serve at once.
BLACKBERRY SOUP WITH PEACHES AND BERRIES RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 123 per serving
- Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft. Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds. Combine blackberry liquid, 3 tablespoons sugar, and kirsch; cover and chill for at least 2 hours.
- Combine 3 tablespoons sugar and peaches; toss gently to coat. Spoon 1/4 cup blackberry mixture into each of 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 tablespoons blackberries over each serving.
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