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Pink Lady® apples with pan-fried foie gras, balsamic vinegar caramel and gingerbread

  • Easy
  • 10 min
  • 30 min
  • 4 Servings

Ingrédients

  • Preparation
    • 5 pomme Pink Lady®
    • fleur de sel
    • 1 l de vinaigre balsamique
    • 2 lobes de foie gras
    • poivre au moulin
    • 4 tranches de pain d'épices coupées en dés
    • 100 g de beurre clarifié

Étapes

Step 1/1 : Preparation

  • Slice the apples into three pieces without peeling them and keep the stem on the top. Core the apple, keeping the slices whole. In a sauté pan, brown the apples with a little bit of clarified butter and finish cooking them in the oven, without overcooking them.
  • Cut the foie gras crosswise into 8 foie gras cutlets. Season them, sear them in a frying pan to give a good colour and then drain. Keep the cooking grease to garnish the plates.
  • Reduce the litre of balsamic vinegar until it is syrupy. Let cool and set aside. Brown the gingerbread cubes slightly in a frying pan with some butter.
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