Prosecco and Summer Fruit Terrine Recipe

Submitted by soaraway

Makes 8 servings

A refreshing and healthy summer dessert! Epicurious recommends using these helpful tips: • To peel peaches, first cut an X in the end opposite the stem and immerse in boiling water (15 seconds). Transfer it to ice water and peel. • Terrine can chill up to 3 days. Unmold just before serving. • To achieve a look similar to that on our cover, use 6 (8-oz) ceramic or stainless- steel molds and 2 cups of fruit and double the gelatin mixture. Once gelatin is at room temperature, spoon 3 tablespoons into each mold, then chill 1 hour to set. (Keep remaining gelatin at room temperature.) Arrange 1/3 cup of fruit in each mold and divide remaining gelatin mixture among molds. Chill, covered, until firm, at least 6 hours.

Ingredients

1	cup peaches, sliced
1	cup seedless grapes, halves
1	cup strawberries, sliced
1	cup blueberries, sliced
1/2	oz. gelatin
2	cups white wine
1/2	cup sugar
2	teaspoons fresh lemon juice

Directions

Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
Sprinkle unflavored gelatin over 1/4 cup Prosecco (or other sparkling Italian white wine) in a small bowl and let stand 1 minute to soften.
Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved.
Remove from heat and add gelatin mixture, stirring until dissolved.
Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water.
Cool mixture, stirring occasionally, just to room temperature.
Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen.
Invert a serving plate over terrine and invert terrine onto plate.