Jeweled Grape Terrine

By CruelK8E

Once this healthy dessert terrine is made, it can stay in the loaf pan in the refrigerator up to 3 days before unmolding.

Ingredients

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1/2 cup sugar
• 2 1/2 cups late harvest Riesling or other sweet white wine
• 2 tablespoons fresh lemon juice
• 2 cups seedless red grapes, chilled
• 2 cups seedless green grapes, chilled

Details

Preparation time 10mins
Cooking time 15mins
Adapted from delish.com

Preparation

Step 1

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Directions

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.

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.

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.