A beautifully coloured and seasonal treat which is perfect for summer
The trick here is to have just enough juice from the fruit to colour the bread without it becoming too soft to hold its shape. As long as the fruit is ripe, you should not need to sweeten it, but you can add a little agave syrup or stevia if you think it will need it. To get a good fruit to bread ratio, it is best to make enough of this to share. The recipe below will serve four, and is a great dinner party dessert served with some natural yoghurt or crème fraîche.
750g summer fruit – berries, currants, cherries (pitted)
One loaf of good-quality white bread, slightly stale
Put the fruit in a pan with a tablespoon of water and bring to just under the boil. Add a second tablespoon of water and heat through, without boiling, for four minutes – until the juices flow. Turn off the heat.
Cut the bread into thin slices and remove the crusts. Line a bowl with the bread, cutting it into triangles for the sides and a circle for the base. Pour off the juice from the fruit and wipe the bread slices through it to colour them and affix to the bowl.
Put the leftover juice into a pan and simmer gently to reduce. Let cool and store in the fridge. Pour the fruit into the bowl containing the bread and top this with another circle of bread. Weight the top down with a plate and a tin. Refrigerate this overnight.
To serve, use a thin knife to cut around the bowl's edges and turn it out onto a plate or serving dish. Cut it into quarters and pour over the sauce.
Photography: Elwin Street Productions 2016.