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Fresh Fruit Terrine With Raspberry Coulis Recipe
|White wine||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Ripe peaches||5 Large, peeled, seeded, and thinly sliced|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1⁄3 Cup (5.33 tbs)|
|Ripe strawberries||16 Small, cut in half|
|Raspberries||1⁄2 Cup (8 tbs), cut in half|
|Blueberries||1⁄2 Cup (8 tbs), cut in half|
|Seedless green grapes||1⁄2 Cup (8 tbs), cut in half|
|For raspberry coulis|
|Frozen raspberries||10 Ounce|
|Cold water||1 Tablespoon|
|Fresh mint||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1359 Calories from Fat 48
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 83.6 mg3.5%
Total Carbohydrates 285 g95.1%
Dietary Fiber 42.5 g169.9%
Sugars 217.4 g
Protein 41 g82.8%
Vitamin A 72.6% Vitamin C 307.8%
Calcium 18.1% Iron 30.4%
*Based on a 2000 Calorie diet
Bring the mixture to a boil.
Add the peaches and simmer for 15 minutes or until the peaches are very tender.
Drain through a colander, reserving the liquids and solids.
In a food processor combine 1 cup of the drained liquid and all of the solids and process until smooth.
In a small saucepan sprinkle the gelatin over 1/3 cup of cold water.
Let the gelatin soften for 5 minutes, and then stir over low heat until dissolved.
Add the gelatin to the puree filling.
Line a 10 1/4 x 3 5/8-inch pan with plastic wrap.
Spread 1/4 cup of peach puree filling in the bottom.
Layer half the strawberries cut-side down, followed by another layer of peach filling.
Add a layer of sliced peaches, then more peach mixture.
Combine the raspberries and blueberries and layer them on top.
Add more peach mixture, then all of the grapes, and more peach mixture.
Add another layer of peaches and strawberries and finish with a layer of peach mixture.
Chill the terrine for 1 hour.
Cover with plastic and chill for an additional 24 hours.
In a small saucepan over low heat bring the frozen raspberries to a boil.
Remove the pan from the heat and press the raspberries through a sieve over another small saucepan.
Discard the solids.
In a small bowl mix together the cornstarch and water.
Return the sauce to heat and add the cornstarch mixture.
Cook, stirring constantly, until thick.
Pour the coulis into a bowl, cover, and chill.