This recipe, from Eating Well magazine, is unique in that it uses plums and peaches as well as berries.  The gelatin ensures that the dessert won't collapse.

Ingredients:

1/4 cup cranberry juice cocktail
2 and 1/2 tablespoons blackberry brandy, kirsch, or orange juice
1 envelope plus 1 and 1/2 teaspoons unflavored gelatin
1 pound red or black plums, pitted and chopped
1 cup sugar
1 and 1/4 pounds peaches, peeled, pitted, and chopped
2 and 1/2 cups blackberries or raspberries
1 tablespoon grated lemon zest
1/8 teaspoon cinnamon
14-15 thin slices homemade-style white bread, crust removed

Directions:

Line 2 quart bowl with plastic wrap letting one inch hang over sides.  Mix juice and brandy, sprinkle gelatin over surface, and let stand five minutes until softened.  Combine plums, sugar, and gelatin mixture and bring to a simmer over medium heat, stirring 3-4 minutes until gelatin dissolves.  Reduce heat to low, simmer 7 minutes, add peaches and simmer 5 minutes more, until peaches are almost tender.  Stir in berries, zest, and cinnamon and simmer 3-4 minutes until berries begin to release juice.  Refrigerate.  Line bottom and sides of bowl with bread, trimming slices to fit together exactly.  Pour fruit mixture into bowl and cover completely with remaining bread.  Cover bowl with a plate that fits inside the rim, put a heavy weight on top, and refrigerate at least 8 hours.  Carefully unmold and serve in slices.

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