Prosecco Fruit Terrine

First things first.  I can't take any credit for this recipe - it's totally a Gourmet Mag recipe.  For an extensive period of time, I didn't have a dessert recipe in my repetoire that was not laden with flour.  But a couple years ago, I began to have friends that started to incur gluten-intolerance.  In my search for needing to make multiple GF dishes over the last couple years, I came across this incredible dish. 

This week, I was hanging out with a few lovely lady friends.  I was in charge of bringing dessert when I learned that one girl I was to hang out with was in a low sugar diet.  I quickly recalled this recipe and how not only it was gluten free, but also low in added sugars!  So I made it for our get-together tonight and it was mmm, mmm good!  Lucky chance too, because a surprise GF friend showed up too!  Another reason I like this recipe is because it is also super quick and easy to make.  With no bake time necessary, I was done with it - start to finish - in less than half an hour!  It does need to set in the fridge for at least 6 hours though, so be sure to do it the night ahead (or morning of).

Prosecco and Fruit Terrinemakes 8 servings

4 cups mixed fruit*
2 3/4 teaspoons unflavored gelatin
2 cups Prosecco 

1/2 cup sugar

2 teaspoons fresh lemon juice

Arrange the fruit in a 1 1/2-quart loaf pan.  Sprinkle gelatin over 1/4 cup of the Prosecco in a small bowl and let it stand a minute to soften.  Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved.  Remove from heat and add the gelatin mixture, stirring until dissolved.  Stir in the remaining 3/4 cup Prosecco and lemon juice - then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally until it reaches room temperature.  Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.

To unmold, dip the pan in a larger pan of hot water 3 to 5 seconds to loosen.  Invert a serving plate over terrine and invert terrine onto plate.  You might need to do this process a couple of times for the terrine to fully loosen.

*I used a combination of peaches, white grapes and blueberries.  Feel free to get creative in the fruits you choose, but be cautious because if you pick a fruit that is high in acid, then the jello will not set.  Fruits in this category that you should not use include kiwis, pineapple, oranges and even strawberries if you have too many of them.  Other fruits that should work include (but aren't limited to) raspberries, blackberries, pears, cherries, apricots, plums, etc.

**Picture note: I am definitely aware that its not fantastic quality - I took it on my phone.  It does still look cool though, huh?