Prosecco and Summer Fruit Terrine

This is one of those recipes that I looked at when I skimmed the book and said, "Huh?" What is Prosecco, I wondered, and aren't terrines what you cook pate in?

Basically what this is folks, is Champagne Jello.



Prosecco is an Italian sparkling wine, and we have tons left from Dr. and Mrs. S.'s 65th anniversary party. I fact, I picked it out because I knew I could use it afterwards for this recipe. And don't get freaked out if you don't have a terrine--the lowly loaf pan will do just fine as long as it's glass, ceramic or nonstick.

But here's the best reason to make Prosecco and Summer Fruit Terrine: it's terrific, and for an unusual reason.

Prosecco has a complex bouquet, like most wines. You get a different taste vibe from it when you combine it with different food flavors. So here you have the Prosecco in jello-d form, and one bite will be with a blueberry. The next will be with a bing cherry. The next, a nectarine. And the Prosecco tastes a little different with each one, with spice, honey, and berry tones. It's subtle and delightful.

Please note that the alcohol in this dessert does not magically dissipate through the jello-ification process--it's front and center so if you don't care for alcohol in your food, steer clear. Please also note that the FRUIT is front and center--there are 4 full cups of it here--so you want to make sure that everything is perfectly ripe and pretty--there's no hiding with this recipe.