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