Fruit Terrine

Cuisine: Tropical

Category: fruit

Servings: 6


1/2 lb. pineapple rings, thinly sliced, poached
1/2 lb. sugar
1 pt. water
1 tbsp. lemon juice
10 gelatin leaves, soaked in cold water
4 oz. sweet Riesling
1 oz. kirsch
3 papayas, seeded, cut into 1/8-in. slices
2 mangoes, peeled, seeded, cut into 1/8-in.


Lay pineapple rings on paper toweling to absorb juice; cut into quarters. Reserve. Place sugar, water and lemon juice in saucepan; heat to boiling. Boil, stirring, for 1 minute to form medium syrup. Remove from heat. Drain gelatin leaves; add to syrup. Stir to dissolve. Add wine and kirsch; let cool. Place 2 pt. terrine in ice bath; coat with wine jelly. Refrigerate until chilled. Reheat remaining jelly to remove bubbles; let cool. Line coated mold with pineapple quarters, dipping each in jelly to aid adhesion; quarters should overlap. Dip papaya slices in jelly; lay in single layer in mold. Repeat for mango slices. Continue layering papaya and mango slices until mold is filled to within 3/16-in. of top edge. Top with remaining pineapple quarters; pour remaining jelly over. Refrigerate for 4 hours or overnight. Reserve any remaining jelly for dipping terrine slices.

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