English Summer Pudding

4½ cups coarsely chopped peeled ripe fresh peaches (about 1-3/4lbs.)
2 cups fresh raspberries
2 cups fresh blackberries
1/3 cup orange juice
1/4 cup sugar
3 tbsp. orange-flavored liqueur or orange juice
1 tsp. grated lemon rind
1 round angel food cake

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat;
simmer 10 minutes, stirring occasionally. Set aside.

Cut cake into slices; cut each slice in half diagonally to make 2 triangles.
Line the bottom and sides of a 3-quart straight-sided glass bowl
or trifle bowl with half of the cake pieces; spoon half of peach mixture
into cake-lined bowl. Arrange half of remaining cake pieces over the peach
mixture, and spoon remaining peach mixture over cake. Top with
remaining cake pieces.

Place plastic wrap on surface of cake pieces, and place a small plate on top of
plastic wrap; place a 1-pound can on plate to firmly press mixture. Chill
for 8 hours. Remove plate and plastic wrap. Garnish with additional fresh
berries, if desired.