Apricot, Blueberry & Oat Terrine

—Adapted from "Serious Pig" by John Thorne and Matt Lewis Thorne (North Point Press) Pictured on Right: ...MUESLI REMADE AS A TERRINE This apricot, blueberry and oat terrine takes many of the same elements as traditional muesli and presents them in pretty layers.

Apricot, Blueberry & Oat Terrine

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  • Prep Time


  • Total Time


  • Servings



  • cups sliced apricots

  • cup blueberries

  • ¼

    cup sugar

  • Pinch of cinnamon

  • 8

    slices oatmeal bread, crusts removed and lightly toasted

  • 2

    tablespoons butter

  • 1

    cup heavy cream


Combine apricots, blueberries and sugar in a medium microwave-safe bowl. Let rest until sugar dissolves and fruit begins to release its juices, 15 minutes. Cover bowl with plastic wrap and microwave on high 2 minutes. Stir fruit and microwave, uncovered, 1 minute more. Add cinnamon and stir to incorporate. Butter bread on one side and lay 2 slices, side by side, butter side down, into the bottom of a 9- by 5-inch loaf pan. Spoon a third of fruit over toast, then cover with two more slices of toast, butter side down. Continue layering fruit and toast, finishing with a layer of toast. Cover pan with plastic wrap and place a small plastic bag filled with pie weights or dried beans on top. Refrigerate at least 5 hours or overnight. Turn terrine out onto a large plate. To serve, slice and drizzle with cream.


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