Jeweled Grape Terrine

By Ballerinadoll

Ingredients

• 2 envelope(s) unflavored gelatin
• 1/2 cup(s) cold water
• 1/2 cup(s) sugar
• 2 1/2 cup(s) late harvest Riesling or other sweet white wine
• 2 tablespoon(s) fresh lemon juice
• 2 cup(s) seedless red grapes, chilled
• 2 cup(s) seedless green grapes, chilled

Preparation

Step 1

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

2.In 2-quart saucepan, heat sugar and 1 cup 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 cups Riesling.

3.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.

4.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.