INGREDIENTS

INSTRUCTIONS

Pepperidge Farm), crusts removed  Line a 2-quart bowl or mold with
plastic wrap, carefully smoothing  the wrap onto the bottom and sides
so that the plastic hangs 1 inch  over sides. In a small bowl, mix
cranberry juice and brandy, kirsch  or orange juice and sprinkle
gelatin over the surface; let stand 5  minutes until softened.  Combine
plums, sugar and gelatin mixture in a medium-sized saucepan.  Bring to
a simmer over medium heat, stirring for 3-4 minutes until  the gelatin
dissolves.  Reduce heat to low and simmer for 7 minutes.  Add peaches
and simmer for about 5 minutes longer, until the peaches  are almost
tender. Stir in blackberries, lemon zest and cinnamon and  simmer 3-4
minutes longer, until the berries begin to release their  juice.
Refrigerate.  Arrange bread slices in the bottom of the bowl or mold,
cutting as  needed and fitting them tightly together. Arrange more
slices all  around the sides of the dish, fitting them together tightly
and  smoothly. Taking care not to dislodge the bread, spoon the fruit
mixture into the center of the dish, tilting the dish to distribute
the fruit evenly. If the bread extends more than 1/4 inch above the
layer of fruit, trim it with a knife. Cover the fruit with another
layer of bread, patting it down firmly. Stack several saucers or  small
plates on the bread to weight down the pudding. Refrigerate for  at
least 8 hours or up to 24 hours.  To serve:  Invert the bowl over a
serving plate, tugging the  overhanging plastic wrap to loosen the
pudding from the dish. Center  the pudding on the serving plate and
peel off the plastic wrap.  Serve immediately, cut into wedges.  Serves
6.  Per serving:  370 calories, 7 g protein, 2 g fat, 85 g
carbohydrate,  279 mg sodium, 0 mg cholesterol.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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