Frozen Grape Terrine

Place a serving plate in the refrigerator

In a large bowl, mash the ice cream with a spoon until it's smooth

Arrange in an English muffin tin, 7 cm x 11 cm x 28 cm, pressing firmly

Cover with plastic wrap and refrigerate until firm (approximately 5 hours)

With a small sharp knife, core the grapes and cut them in half

Place in a bowl, drizzle with half of the cherry brandy liqueur, cover with plastic wrap and refrigerate for approximately 1 hour

Remove the mold from the refrigerator and, with a spoon, form a central cavity throughout the ice cream, leaving a border of about 2 cm

Drain the grapes and fill the formed cavity

Cover well with the removed ice cream

Refrigerate, covered with plastic wrap, until firm again (approximately 3 hours).In a small saucepan, warm the quince gelée over medium heat, stirring constantly, until dissolved

Add the remaining cherry brandy liqueur and remove from heat

Keep warm in a bain-marie

Remove the ice cream from the refrigerator and pass a knife along the sides of the mold

Turn it over onto a chilled plate

Dampen a towel with hot water and wrap the mold

Shake firmly to allow the ice cream to slide onto the plate

Refrigerate until firm again (approximately 30 minutes)

Serve with warm quince gelée sauce.