Jiggly Fruit Terrine

By Ann Hodgman

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Breakfast is the most delicious meal of the day, but it doesn't matter so much when in the day it comes. At least one night a month, we have Breakfast for Dinner — the kind of hearty breakfast you imagine reading about in old Bobbsey Twins books — waffles and bacon, or scrambled eggs with sausages, or French toast with, well, bacon or sausages.

If you just feel like serving scrambled eggs and bacon one night, this fruity terrine is a side dish worth spending a bit more time on because it's so good. And hey, there's fruit in it. You'll probably want to serve a bready thing as well.

This recipe needs to be made the day before serving.

Hands-On Time: 15 minutes
Ready In: 12 hours
Yield: 10 servings

1 (24-ounce) jar cut-up grapefruit, with juice (available in the produce section of most supermarkets)
1 (24 1/2 ounce) jar mandarin oranges in light syrup
1/4 cup sugar
1/2 cup orange juice
2 envelopes unflavored gelatin
1 cup frozen unsweetened raspberries

1. At least one day before you plan on serving, oil or spray the inside of a 9-by-5-inch loaf pan with cooking spray. Line pan with plastic wrap, leaving a 6-inch overhang on each side.
2. Pour grapefruit segments and mandarin oranges into strainer or colander, saving all juice. Pour these juices into a small saucepan; stir in the sugar.
3. Pour orange juice into small bowl and stir in gelatin to soften. Meanwhile, bring grapefruit/ mandarin juice and sugar mixture to a boil, stirring frequently. Lower heat and simmer for 20 to 25 minutes, or until liquid has been reduced by about a third. Remove from heat and stir in softened gelatin mixture until thoroughly dissolved.
4. Add grapefruit sections, mandarin oranges, and frozen raspberries to loaf pan, and carefully pour citrus-gelatin mixture over them. Bring overhanging plastic wrap up to cover top. Refrigerate overnight. When ready to serve, unmold the terrine onto a cutting board, peel away the plastic wrap, and slice with a very sharp knife. (Or you can save yourself some trouble and just make the terrine in a bowl and scoop it out.)