Aumônières with foie gras, pears and apricots

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Aumônières with foie gras, pears and apricots

Aumônières with foie gras, pears and apricots


Preparation time Aumônières with foie gras, pears and apricots
Cooking time: 10 minutes


Ingredients (for 6 people): - 200 g of foie gras

- 3 fresh pears

- 50 g of dried apricots

- 50 g butter

- 1 tablespoon of raspberry vinegar

- Crushed pepper

- pear brandy

- 6 pancakes

Preparation of the recipe Aumônières with foie gras, pears and apricots




Cut the apricots into small dice and soak them in pear brandy several hours in advance.

Preheat the oven to 200 ° C (thermostat 6-7).

In a frying pan, brown the pears, cut into small dice with 25 g of butter 5 to 7 min.

Drain on paper towels.

Deglaze the pan with the vinegar.

Put back the pears and the apricots (swollen).

Add ½ teaspoon crushed pepper.

Let cool.

Distribute this mixture in the center of each crepe .

Add on top the diced foie gras.

Close by tying with a kitchen string.

Place these pads on a plate.

Brush with melted butter.

Brown 10 min in a hot oven.

Let stand 5 min before removing the string.

Notes:

For decoration, you can replace the cooking string with a sprig of chives. Serve on the plate with a slice of clementine, one of kiwi and three raspberries to give color. It is a real delight!

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