Peaches And Cava Terrine

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   ["In bowl, combine peach slices with sherry. Let macerate while proceeding with Step 2.", "Sprinkle gelatin over 1/4 cup cava in a small bowl and let stand 1 minute to soften. Bring 1 cup cava to a boil with sugar, honey, and orange peel in a small saucepan, stirring to dissolve sugar. Remove from heat, and discard orange peel. Add gelatin mixture to saucepan, whisking until dissolved. Stir in remaining 3/4 cup cava and orange juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.", "Arrange fruit in a 11/2 quart terrine or loaf pan (e.g., 9""x5"") with a ceramic, glass, enameled, or nonstick surface.", "Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.", "To unmold, dip pan in a larger pan of hot water about 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate. Use a sharp knife to cut terrine into slices. (Terrine can be made up to 3 days in advance; unmold just before serving.)"]

* Per serving · 4 servings · Values may vary.

No additional tips available.