Name: Prosecco and Summer Fruit Terrine
Cook time: 15 minutes
Total time: 6 1/4 hours
Yield: Makes 8 servings
Ingredients: 4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes; 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes); 2 cups Prosecco (Italian sparkling white wine); 1/2 cup sugar; 2 teaspoons fresh lemon juice

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Prosecco and Summer Fruit TerrineRomulo Yanes

Cooks' notes:

·To peel peaches, first cut an X in the end opposite the stem and immerse in boiling water (15 seconds). Transfer it to ice water and peel.
· Terrine can chill up to 3 days. Unmold just before serving.
·To achieve a look similar to that on our cover, use 6 (8-oz) ceramic or stainless- steel molds and 2 cups of fruit and double the gelatin mixture. Once gelatin is at room temperature, spoon 3 tablespoons into each mold, then chill 1 hour to set. (Keep remaining gelatin at room temperature.) Arrange 1/3 cup of fruit in each mold and divide remaining gelatin mixture among molds. Chill, covered, until firm, at least 6 hours.

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