Apricot, Blueberry and Oat Terrine Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - Apricots, sliced
  • 1 1/2 cups - Blueberries
  • 1/4 cups - Sugar
  • 1 pinchs - Cinnamon
  • 8 slices - Oatmeal Bread , crusts removed and lightly toasted
  • 2 tablespoons - Butter
  • 1 cups - Heavy Cream
  • Directions:

    1. Combine apricots, blueberries and sugar in a medium microwave-safe bowl. Let rest until sugar dissolves and fruit begins to release its juices, 15 minutes. Cover bowl with plastic wrap and microwave on high 2 minutes. Stir fruit and microwave, uncovered, 1 minute more. Add cinnamon and stir to incorporate.

    2. Butter bread on one side and lay 2 slices, side by side, butter side down, into the bottom of a 9- by 5-inch loaf pan. Spoon a third of fruit over toast, then cover with two more slices of toast, butter side down. Continue layering fruit and toast, finishing with a layer of toast. Cover pan with plastic wrap and place a small plastic bag filled with pie weights or dried beans on top. Refrigerate at least 5 hours or overnight.

    3. Turn terrine out onto a large plate. To serve, slice and drizzle with cream.

    Brief Description

    Wonderful breakfast that cures overnight

    Main Ingredient:

    Oatmeal Bread

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 20 min


    WSJ Off Duty, 7/27/2013, by Sarah Karnasiewicz, adapted from "Serious Pig" by John Thorne & Matt Lewis Thorne (North Point Press)

    Posted By:


    Posted On:

    July 28, 2013

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