Pink Grapefruit and Orange Terrine

Total Time:
4 hr 15 min
10 min
Inactive Prep:
4 hr
5 min
12 servings


  • 8 oranges
  • 6 pink grapefruits
  • 1 cup/250 ml sweet white wine
  • 1 cup/190 g sugar
  • 4 envelopes gelatin
  • Fresh mint sprigs or candied orange zest, for garnish


Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml of the liquid into a bowl and soften the gelatin for a minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.

Line a 1 quart/1 liter terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit sections decoratively in the terrine. Pour the liquid over. Chill the terrine, covered, until firm, at least 4 hours and up to 2 days. Garnish with mint sprigs or candied orange zest.