RED-FRUIT SUMMER PUDDING

Red-Fruit Summer Pudding image

Provided by Martha Stewart

Number Of Ingredients 13

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2 pounds strawberries, hulled and quartered, plus more for garnish
12 ounces sweet cherries, pitted and halved, plus more for garnish
10 ounces red plums (about 2), pitted and cut into 1/2-inch wedges, plus more for garnish
3/4 cup packed light-brown sugar
1/4 teaspoon salt
1 vanilla bean, split, seeds scraped
2 teaspoons fresh lemon juice
1/4 cup water
12 ounces raspberries, plus more for garnish
2 tablespoons Cointreau
1 1/2 loaves Pullman bread or brioche (about 1 1/2 pounds total), crusts removed, bread cut into 1/4-inch-thick slices
Red currants on the stems, for garnish
Strawberries on the vine, for garnish

Steps:

Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan. Bring to a simmer over medium heat, gently stirring occasionally. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15 to 20 minutes. Remove from heat, and stir in raspberries and Cointreau.
Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean. Transfer fruit mixture to another bowl. Set both aside.
Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed. Spread with 1 cup fruit mixture, and then top with more dipped bread. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
Cover with plastic overhang. Top with a plate small enough to fit just inside rim, and weigh with soup cans. Refrigerate overnight (or up to 2 days). Unmold pudding onto a platter; remove plastic wrap. Garnish with fruits.