Bellini Terrine

By mamacasma

This impressive-looking dessert actually doesn’t take much active work—it just needs time in the fridge to set the layers of chopped nectarines and a mix of white grape juice, gelatin and sugar.

Ingredients

• 3 1/2 cups white grape juice
• 3 envelopes unflavored gelatin
• 1/3 cup sugar
• 8 medium nectarines (about 1 3/4 lb.), quartered and pitted

Preparation

Step 1

1. You'll need a 9 x 5 x 3-in. loaf pan (8 cups) lined with plastic wrap for easy unmolding.

2. Pour 1 cup juice in a medium saucepan. Sprinkle with gelatin; let stand 2 to 3 minutes to soften. Add sugar and heat just until steaming, stirring often to dissolve gelatin and sugar. Remove from heat and stir in remaining juice.

3. Pour 1/3 cup into lined pan to cover bottom with a thin film. Refrigerate remaining gelatin. Cut about 6 nectarine quarters in 3 slices each; arrange in bottom of pan. Place in freezer 5 minutes to gel, then remove (freezing destroys gelatin).

4. Cut remaining nectarines in small pieces. When gelatin in refrigerator begins to resemble unbeaten egg white, stir in chopped nectarines. Pour into loaf pan; refrigerate 6 hours or until firm.

5. To serve: Invert terrine onto serving platter. Gently peel off plastic wrap.

Different Takes
• Serve with sweetened whipped cream.
• Swap nectarines for peeled peaches.
• Replace half the nectarines with 3 cups of mixed berries (halve large berries).