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

Main dishes
0 vote
Pomme Pink Lady et foie gras poêlé, caramel de vinaigre balsamique, pain d’épices
1
Difficulty
4
People
10min
Preparation
30min
Cooking time

The combination of sweet and savory will bring a new twist to your festive dishes. Like the top chefs, once you’ve tried it, you’ll never look back! Find out more

Pomme Pink Lady et foie gras poêlé, caramel de vinaigre balsamique, pain d’épices

Preparation

Ingredients

  • 5 Pink Lady® apple
  • Sea salt
  • 1 l balsamic vinegar
  • 2 term_lobes foie gras
  • fresh-ground pepper
  • 4 slices gingerbread, sliced into cubes
  • 100 g clarified butter

Preparation

  1. 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.
  2. 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.
  3. 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.


Pink Lady® top tip

On a plate, arrange the Pink Lady® apples and place a slice of foie gras on top, then repeat and secure the layers with a wooden skewer if necessary. Drizzle the balsamic caramel and arrange the gingerbread cubes around the foie gras.

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