Skipping the oven, and barely using the stovetop, a summer fruit terrine is a great go-to for hot weather desserts.
Ok, but is a “terrine” just a fancy name for Jello with fruit? No. Jello with fruit is made using a commercial artificially sweetened and flavored gelatin with water. A terrine uses fruit juices and a sweet or sparkling wine with unflavored gelatin. This recipe is a terrine. And a very flexible one at that.
Today’s recipe is a mix of summer “stone fruits,” (those with pits, using apricots, nectarines, and plums). This version is made easier if you can find “free stone” varieties, where the pit is easily removable.
Two other fruit combinations using the same base recipe are:
- A mix of citrus (about 9-12 fruits total), using orange, lemon, grapefruit with a touch of chopped mint. This is super refreshing if you’re in the mood to “supreme” the citrus (supreming a citrus means carefully cutting away the peel and pith and cutting out the individual citrus segments, leaving behind the casings)
- A mix of berries (about 6 cups, or two pounds total): This is the easiest of the fruit terrines. Just slice up some strawberries, mix in blueberries, raspberries, blackberries or any other summer berry that’s available and your work is practically done
Nearly any fruit may be used to make a terrine, but there are several fruits that are inadvisable to use with gelatin due to their enzymatic properties making the gelatin difficult, if not impossible, to set unless first cooked. These include pineapple, papaya, kiwi, mango, figs and guava. Steer clear of these!
Arliano Update (Aggiornamento Arliano):
We had lift off, then a crash, then a second successful flight with the pool. The crash was a case of bad algae setting in like the 1992 Rio de Janeiro Olympic pools. All that has been corrected so there only are blue skies ahead.
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Summer Fruit Terrine, Three Ways
Ingredients
- 5 – 7 apricots, ripe, but not mushy
- 5 – 7 plums, ripe, but not mushy
- 4 – 5 nectarines, ripe, but not mushy
- For alternative fruit or berry ideas, see the headnote bullets, including which fruits to avoid
- 1 cup (200g) regular white granulated sugar
- 1 cup (250 ml) any sweet wine or sparkling wine (I used Moscato). (NOTE: If you don’t want to use alcohol, replace this amount with additional fruit juice)
- 1 + 1/2 cups (355 ml) orange juice (use fresh squeezed, pulp removed. Do not use concentrated orange juice or the terrine will appear cloudy)
- 4 packets (28 grams) unflavored gelatin
- A few mint leaves finely chopped (optional)
- Whipped cream or yogurt as a garnish
Directions
- Line a standard size loaf pan (mine is 8.5 X 5-inches) with plastic wrap, leaving an overhang on all sides for easy terrine removal
- Remove the pits and cut the fruit into segments or bite sized pieces. Place the fruit in the prepared loaf pan in a decorative manner (or any way you like) and gently press the fruit down
- In a small bowl add 1/2 cup of the juice and stir in the unflavored gelatin and set it aside
- In a small pot, add the sugar, remaining fruit juice and sweet wine and stir. Bring this to boil and let it boil for a couple of minutes, stirring frequently. Off the heat, let it cool for 5 minutes. Then stir in the bloomed gelatin and keep stirring until it is completely dissolved. It is important to not add the gelatin to the boiling liquid or its setting properties will be destroyed
- Gently pour the juice/wine/gelatin mixture over the fruit in the loaf pan along with the chopped mint (if using). Cover and refrigerate for at least 6 hours. Slice and serve with whipped cream or yogurt
Greg Nelson Cooks 
This looks soooo good, I cannot wait to try it. I’m assuming I can substitute non-alcoholic sparkling wine too if needed.
also the pool looks fab!
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Yes, non-alcoholic sparkling wine would be just fine. Or, as the recipe says you can just use more fruit juice, but the non-alcoholic wine would give it a more sophisticated flavor. I hope you enjoy it!
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