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Blushing Peach Terrine

From

April​/May 2005

Blushing Peach Terrine

Our recipe for Blushing Peach Terrine produced an elegant and sophisticated peach "loaf." White zinfandel or rosé wine can easily be turned into gelatin in this recipe 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; otherwise there may be lumpy bits of chewy gelatin in the finished terrine. The finished Blushing Peach Terrine makes for stunning presentation. Pink champagne can be substituted in this recipe for a bubbly variation of Blushing Peach Terrine.

Serves 6 to 8

Any way you slice it, this elegant "loaf" of peaches and blush wine makes a stunning presentation. For a bubbly variation, substitute an equal amount of pink champagne for the wine.

Ingredients

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