Summer Fruit Terrine

[kirra]

Summer Fruit Terrine

Ingredients:

4 cups mixed fruit, ie: berries, peeled and thinly sliced peaches, halved seedless grapes, etc.
2 3/4 teaspoons unflavored gelatin
2 cups Prosecco (Italian sparkling white wine) or use good quality Extra Dry Sparkling wine or Champagne.
1/2 cup sugar
2 teaspoons fresh lemon juice

Preparation:

Arrange fruit in a 1 1/2 quart glass ceramic or non-stic terrine or loaf pan.

Sprinkle gelatin over 1/4 cup of Prosecco in a small bowl and let stand 1 minute to soften.

Bring one cup of the Prosecco to a boil with the sugar, stirring until it is dissolved. Remove from heat and add the gelatin mixture, stirring until dissolved. Stir in the remaining 3/4 cup Prosecco and lemon juice, and then transfer to a metal bowl set in a larger bowl of ice and cold water to cool mixture to room temperature.

Pour mixture slowly over fruit, then chill, covered until firm, at least 6 hours.

To unmold, dip pan into a larger pan of hot water for 3 to 5 seconds to loosen. Invert serving plate over terrine and invert terrine onto plate. Serves 8.