Gingered Brioche Summer Pudding with Sour Cream Mascarpone
| Yield: | 4 servings |
| Categories: |
| 1 | c | Sugar |
| 3/4 | c | Water |
| 5 | ts | Finely-grated peeled fresh gingerroot; or to taste |
| 4 | Firm-ripe nectarines -; (abt 1 3/4 lbs), | |
| ; pitted, and | ||
| Cut into 1/2" wedges | ||
| 4 | Firm-ripe plums -; (abt 1 1/2 lbs), | |
| ; pitted, and | ||
| Cut into 1/2" wedges | ||
| 3 | c | Picked over blueberries; rinsed |
| 2 | ts | Fresh lemon juice |
| 4 | sl | Brioche or challah; 1/2" thick, (to 8 |
| ; slices) | ||
| === ACCOMPANIMENT === | ||
| Sour Cream Mascarpone; see * Note |
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