Plum and Goat Cheese Terrine with Gingersnap Crust

In a blender or food processor, process the gingersnaps until fine crumbs form. Transfer to a bowl. Add the butter and 1 Tbs. of the sugar and stir to mix. Transfer to a 6-inch springform pan with a removable bottom and press down with your fingers to make a solid layer. Freeze until firm, about 15 minutes.

Slice the plums very thinly and discard the pits. Reserve enough of the best slices to form an overlapping spiral pattern on top of the terrine. Transfer the remaining plum slices to a small saucepan. Add the remaining 2 1/2 Tbs. sugar and the water. Bring to a boil over medium-high heat and cook, crushing the fruit with a fork, until thickened to a chunky sauce, about 5 minutes. Remove from the heat and let cool.

In a bowl, combine the goat cheese and cream, mashing them together to produce a spreadable consistency. The mixture should be creamy but still hold its shape. If it is too stiff, add a little more cream. Spread 1/2 cup of the goat cheese mixture over the gingersnap crust to form a 1/2-inch layer. Spread the plum sauce over the cheese, then top with the remaining goat cheese mixture and smooth the surface. Top with an overlapping spiral design of the sliced plums. Brush the fruit with the apricot jam.

Cover with plastic wrap and refrigerate for at least 1 hour or until ready to serve. Run a knife around the edges of the terrine, then release the pan sides and slide the terrine onto a serving plate. Serves 4.

Adapted from Williams-Sonoma TASTE Magazine, Harvest Fruits, by Georgeanne Brennan (Fall 2001).