Blushing Peach Terrine
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 to 8
Ingredients
Before You Begin
Any way you slice it, this elegant "loaf" of peaches and blush wine makes a stunning presentation. For a bubbly variation, substitute an equal amount of pink champagne for the wine.
Instructions
- Arrange fruit: Arrange fruit in even layer in 1 1/2-quart nonstick loaf pan.
- Soften gelatin: Place water in small bowl and sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.
- Heat liquid: Bring 1 cup wine and sugar to boil in small saucepan, stirring to dissolve sugar. Remove from heat and whisk in gelatin mixture until all lumps dissolve. Pour into bowl and stir in remaining 1/2 cup wine. Let cool to room temperature.
- Add wine to peaches: Pour wine mixture over peaches. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to 1 day.
- Unmold: Dip loaf pan in hot water for 30 seconds. Place serving platter over loaf pan, invert, and tap gently to unmold. Serve.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our recipe for Blushing Peach Terrine produced an elegant and sophisticated peach "loaf." White zinfandel or rosé wine can easily be turned into gelatin in this recipe by bringing a portion of the wine to a simmer with a little sugar and adding the dissolved gelatin. The mixture should be free of any lumps before adding to the remaining wine; otherwise there may be lumpy bits of chewy gelatin in the finished terrine. The finished Blushing Peach Terrine makes for stunning presentation. Pink champagne can be substituted in this recipe for a bubbly variation of Blushing Peach Terrine.
Before You Begin
Any way you slice it, this elegant "loaf" of peaches and blush wine makes a stunning presentation. For a bubbly variation, substitute an equal amount of pink champagne for the wine.
Instructions
- Arrange fruit: Arrange fruit in even layer in 1 1/2-quart nonstick loaf pan.
- Soften gelatin: Place water in small bowl and sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.
- Heat liquid: Bring 1 cup wine and sugar to boil in small saucepan, stirring to dissolve sugar. Remove from heat and whisk in gelatin mixture until all lumps dissolve. Pour into bowl and stir in remaining 1/2 cup wine. Let cool to room temperature.
- Add wine to peaches: Pour wine mixture over peaches. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to 1 day.
- Unmold: Dip loaf pan in hot water for 30 seconds. Place serving platter over loaf pan, invert, and tap gently to unmold. Serve.
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