Line the bottom of a large bowl bowl with a circular slice of bread.

Line the sides of the bowl with more slices so they fit snuggly.

Add the sugar and 2 tablespoons water to a large saucepan over medium-low heat and heat until the sugar melts and cook for a few minutes until it starts to thicken.

Stir in the fruit so it is well coated with the sugar liquid and cook for 2 minutes, until the fruit has released some of its juices.

Spoon the fruit into the bread-lined bowl, reserving the liquid.

Top the bowl of fruit with more bread, covering evenly. Place a plate that fits on top and weigh down with a heavy can. Refrigerate for 8 hours.

Strain the leftover juice, cover and refrigerate.

Run a knife between the bread and the bowl to help release and turn out onto a serving dish. Brush the the outside of the bread with the rest of the fruit juice.

Serve with a side of whipped cream and juice.