Jeweled Grape Terrine


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2 envelope(s) Unflavored Gelatin
1/2 cups Cold Water
1/2 cups Sugar
2 - 1/2 cups Sweet White Wine
2 tablespoons Lemon Juice
2 cups Seedless Red Grapes (chilled)
2 cups Seedless Green Grapes (chilled)


In a shallow bowl, evenly sprinkle gelatin over the 1/2 cup of water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.

In a 2-quart saucepan, heat sugar and 1 cup wine, 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 cups of wine.
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. Place serving plate on top of loaf pan, and grasping both together, invert terrine onto plate. With serrated knife, cut into slices to serve.

Submittted by Gary from Alabama.


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