Recipe

Jeweled Grape Terrine Recipe

Add Step-by-Step Photos	Fizzle3nat / All my dishes 11 months, 3 weeks ago From Good Housekeeping. An easy, elegant, and healthy dessert. Appropriate for holiday dinners and great for summertime. Pretty red and green grapes are suspended in a light wine gel. Prep:15m Cook:450m Servings:10	Fizzle3nat
	wine grapes gelatin easy pretty colorful healthy

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juels

Ingredients

2 envelope(s) unflavored gelatin

1/2 c. cold water

1/2 c. sugar

2 1/2 c. late harvest Riesling or other sweet white wine, divided

2 TBSP. fresh lemon juice

2 c. seedless red grapes, chilled

2 c. seedless green grapes, chilled

Directions

***Cook time includes chill time***

In cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.

In 2-quart saucepan, heat sugar and 1 c. Riesling on medium-low, stirring occasionally until sugar dissolves. Stir in softened gelatin mixture, and heat 1 to 2 minutes or until gelatin dissolves, stirring frequently. Remove saucepan from heat. Stir in lemon juice and remaining 1 1/2 c. Riesling.

Pour gelatin mixture into 9" by 5" loaf pan. Refrigerate 1 1/2 hours to let it set slightly. Add grapes, distributing evenly; cover and refrigerate overnight, until firm.

To unmold terrine, place loaf pan up to rim in bowl or sink of warm, not hot, water 4 to 5 seconds. Remove pan from water. Insert small metal spatula around edge of pan to release gelatin. Dry outside of pan. (I used a silicone mold and didn't warm it, so my gelatin didn't unmold as smoothly - as you can see in my picture.) Place serving plate on top of loaf pan, and grasping both together, invert terrine onto plate. With serrated knife, cut into slices to serve.

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