Prosecco and Summer Fruit Terrine

·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.