·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.
Recipe information
Total Time
6 1/4 hours
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
Step 2
Sprinkle gelatin over 1/4 cup Prosecco 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.
Step 3
Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
Step 4
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.
