This simple English dessert is best when using the ripest and sweetest berries on the bush.
Cook sugar, lemon juice, peel, and 2 1⁄4 cups water in a saucepan over medium-high heat until sugar dissolves, about 2 minutes.Reduce heat to medium, add strawberries, and poach for 2 minutes. Using a slotted spoon, transfer strawberries to a bowl. Poach blackberries in the same syrup for 30 seconds, then add to strawberries. Repeat with blueberries, then with half the raspberries. Add remaining raspberries to syrup and cook, mashing with spoon, until very soft, about 10 minutes. Discard peel.
Cut 1 slice of bread to fit the bottom, dip it into syrup, and place in bowl. Dip additional bread slices into syrup and line sides of bowl, overlapping slightly.Spoon about a third of mixed berries into bowl. Cut several more bread slices to make an even layer of bread over berries, then dip into syrup, arrange, and press down lightly. Repeat process twice, ending with a double layer of bread. Refrigerate remaining syrup.
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