Citrus Terrine Recipes

PLUM PATES DE FRUITS

Steps:

• Set 2 silicone molds with 1 3/4-inch compartments (such as Matfer Bourgeat; available at webstaurantstore.com) on baking sheets. Combine puree and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add remaining granulated sugar, citric acid, and salt. Return to a rolling boil, stirring, until sugar has dissolved.
• Stir in corn syrup and pectin. Cook, stirring frequently, until mixture reads 221 degrees on a candy thermometer, about 20 minutes. (Mixture should be quite thick and bubbles larger and less frequent; it should form a definite "sheet" when a spoon is dipped into pan and then held above it.) Very carefully transfer to a liquid-measuring cup and pour into molds, filling each cup just to top. Let cool completely, about 2 hours.
• Carefully pop pates de fruits out of molds. In a shallow bowl, toss with sanding sugar. Stick one or two pistachio "leaves" in top of each just before serving. Store in an airtight container at room temperature up to 2 weeks. (If sanding sugar has dissolved, toss pates de fruits in more before serving.)

CITRUS TERRINE WITH CANDIED GRAPEFRUIT STRIPS

Steps:

• With a sharp knife cut peel from fruits, including all white pith, and cut sections free from membranes. Chop candied grapefruit strips. Arrange fruit sections and candied grapefruit decoratively in a 1-quart nonreactive terrine or loaf pan.
• In a cup sprinkle gelatin over 3 tablespoons cold water and let stand about 1 minute to soften. In a small saucepan bring Muscat and sugar to a boil, stirring until sugar is dissolved, and boil 2 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in remaining ‚ cup water and transfer mixture to a bowl set in a larger bowl of ice and cold water. Cool mixture slightly, stirring occasionally. Pour mixture slowly over fruit. Chill terrine, covered, until firm, at least 4 hours, and up to 2 days. Dip a thin knife in hot water and run knife around edge of terrine or loaf pan. Dip terrine or loaf pan into a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine or loaf pan and invert terrine onto plate.