Baked Pink Lady® apples stuffed with foie gras
Simply delicious. This recipe will embellish your Christmas and New-Year spreads! Your guests are bound to adore these precious Pink Lady® baubles. Find out more
- 4 Pink Lady® apples
- Sea salt
- 1 branch of thyme
- slices of gingerbread
- 150 g foie gras
- fresh-ground pepper
- Cut the upper third of the Pink Lady® apples and remove the cores with a grapefruit knife. Pepper the inside of the apples and pierce some holes in the skin with a fork so the apples won’t burst while cooking.
- Pour 2 tablespoons of water in the baking dish and bake for 20 minutes in an oven preheated to 180°C. Remove the baking dish from the oven and arrange the apples on the gingerbread slices.
- Fill the apples with the foie gras crumbled into large pieces, add the thyme and put the apples back in the dish (remove the cooking juice from the pan first). Bake for another 10 min.
Pink Lady® top tip
Serve piping hot, seasoned with salt (preferably fleur de sel) and fresh-ground pepper.