Peaches And Cava Terrine

• 4 cups thinly sliced peaches, from about 5 medium-sized peaches; no need to peel
• 2 tablespoons sherry
• 1 tablespoon unflavored gelatin
• 2 cups cava
• 1/4 cup sugar
• 2 tablespoons honey
• 1 tablespoon orange juice + 3 long strips of zest, from 1 orange

1. In bowl, combine peach slices with sherry. Let macerate while proceeding with Step 2.
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.
3. Arrange fruit in a 11/2 quart terrine or loaf pan (e.g., 9"x5") with a ceramic, glass, enameled, or nonstick surface.
4. Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
5. 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.)

peaches, sherry, unflavored gelatin, cava, sugar, honey, orange juice

Taken from food52.com/recipes/12931-peaches-and-cava-terrine (may not work)