Line a pudding basin or deep bowl (about 1 litre capacity) with bread, cutting it so it fits snugly with no gaps. Cut a lid.
Put the fruit in a small pan with the sugar, 2 tbsp water and rosewater and heat gently to simmering point – don’t stir unless absolutely necessary to avoid crushing the fruit. Taste and add more sugar if necessary.
Pour the hot fruit and most of the syrup into the basin and top with the lid of bread, reserving any excess fruit or syrup for serving. Put a plate on top of the basin, pressing into it, and weight down with a tin or similar.
When cool, refrigerate overnight before turning out and serving with extra syrup (useful for covering any pale patches) and plenty of cream.