citrus-terrine-with-candied-grapefruit-strips-100588.json

{
    "directions": [
        "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 \u201a 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."
    ],
    "ingredients": [
        "2 large red grapefruits",
        "1 large white grapefruit",
        "2 navel oranges",
        "2 tangerines",
        "1 tablespooncandied grapefruit strips 4 teaspoons unflavored gelatin (less than 2 envelopes)",
        "1/2 cup plus 3 tablespoons cold water",
        "1 1/4 cups Orange Muscat such as Essensia",
        "1/2 cup sugar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Wine",
        "Dessert",
        "Grapefruit",
        "Orange",
        "Chill",
        "Tangerine",
        "Gourmet"
    ],
    "title": "Citrus Terrine with Candied Grapefruit Strips",
    "url": "http://www.epicurious.com/recipes/food/views/citrus-terrine-with-candied-grapefruit-strips-100588"
}