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PROSECCO AND SUMMER FRUIT TERRINE

Active time: 15 min Start to finish: 6 1/4 hr (includes chilling)
4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
2 cups Prosecco (Italian sparkling white wine)
1/2 cup sugar
2 teaspoons fresh lemon juice

Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.

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.

Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.

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.

Cooks' notes:
• 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.

Makes 8 servings.

Each serving contains about 290 calories.

Gourmet
August 2002