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Fruit Terrine: An Easy and Delicious Fruit Terrine Recipe

Fruit Terrine


I love a beautiful fruit terrine for a special lunch or holiday meal. A terrine is a long vessel that can be used to make fruit, vegetable or meat dishes. In this recipe, I use a small loaf pan in place of a traditional long French terrine – but if you’ve got the longer classic dish just double this fruit terrine recipe and it will turn out perfectly.

This fruit terrine can be intimidating to some but there’s no reason. It’s elegant but easy to make and gives you a great light summer dessert that is perfect for a holiday meal, lunch or dinner. If you don’t have a loaf pan or want to experiment with a different shaped mold, feel free – it just won’t have the classic fruit terrine shape.

Fruit Terrine Recipe

2-3 cups mixed fruit washed and patted dry (I use strawberries, blueberries, raspberries and blackberries)
2 packages unflavored gelatin (two 1/4-oz envelopes)
2 cups white grape juice, rose wine, champagne, etc.
1/2 cup sugar
1 tablespoon lemon or lime juice
Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan. Set aside.

Fruit Terrine

Fruit Terrine

Pour gelatin ingredients in sauce pan: 2 packs gelatin, 2 cups juice, 1/2 cup sugar, 1 tablespoon lemon juice. Let sit for a few minutes for the gelatin to soften and “bloom”. Whisk to blend ingredients and then turn heat to medium. Bring to a boil, then lower to a simmer and stir until gelatin and sugar dissolve. Cool to room temperature. Mixture will still be pourable.

Slowly pour about 1 cup mixture over fruit, enough to cover nicely, then chill, covered, until firm, about an hour. This “sets” the fruit so that it doesn’t float.

Pour remaining mixture over fruit (if it happens to jell while it’s sitting, warm up a bit to melt, but let cool before you pour on).

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.

Fruit Terrine on Antique Plate

The fruit terrine is on a saucer that is a depression era pattern named Columbia. Made by the Federal glass company from 1938-1942.

Terrine on Glass Plate

A Wonderfully Easy Fruit Terrine Served on an Antique Glass Plate

 

 

My Fruit Terrine - Perfect for Spring

My Fruit Terrine – Perfect for Spring

 

 

 

Terrine Tip from Rita’s kitchen:

For a lower carb version of the terrine: Use a sugar substitute, and sugar free juice.

A video from my recent trip to Channel 19 making a fruit terrine.

Permanent link to this article: http://abouteating.com/fruit-terrine/

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