Peaches and sweet white zinfandel or rosé wine are a natural combination as the wine’s acidity perfectly perks up the fruit’s flavor. We wanted to make a “terrine” in which slices of peach were encased in a pink-hued wine gelatin. Here’s what we discovered:
Test Kitchen Discoveries
White zinfandel or rosé wine can easily be turned into gelatin by bringing a portion of the wine to a simmer with a little sugar and adding the dissolved gelatin. The mixture should be free of any lumps before adding to the remaining wine; or there may be lumpy bits of chewy gelatin in the finished terrine.
Place slices of canned peaches in an attractive arrangement in a nonstick loaf pan. Pour the wine “gelatin” over the peaches and allow it to set. It’s as easy as that.
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