Foie gras and apple verrines
May 6, 2015
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Try a pleasant dining experience with this recipe that marries foie gras with apples. Depending on your tastes, complement with onion and fig jam.
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General informations
Ingredients
1. Peel and cut the apples into small cubes. Sauté the apples in butter. Add sugar and leave to caramelise slowly. Leave to cool.
2. Cut the foie gras into small cubes.
3. Layer the ingredients in each verrine following this order: onion or fig jam, apples, diced foie gras and then the apples to finish.
4. Before serving, heat the verrine in the oven for 5 minutes.
Photo credit : Shutterstock
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