Monday, 26 December 2016
Foie gras, pain dépices,mango and a confit of spiced pears
What no Foie gras?
There is no festivity if there is no foie gras.Its an absolute must have.Whether you pan fry it or use it as stuffing there are multiple uses for this luxury table delicacy.Why not do as we did and serve it with home made Pain dépices,( from Baking for All Occasions by Flo Braker) fresh mango and a confit of spiced pears.
Boas ferias,Melhores votos a tudos.....
For the confit of spiced pears
4 large Williams pears
400 g caster sugar
1 piece of lemon peel
1 tonka bean
Peel and cut the pears into small cubes.
Place in a large bowl, cover with the sugar, add the vanilla bean and leave to rest overnight.
Transfer to a saucepan, add the lemon peel and bring to a boil over low heat, skimming occasionally. Turn down the heat and continue cooking, skimming regularly, for 35 minutes. (Place a drop of the preserve on a cold plate, if it is cooked, you will be able to draw a line through it with a teaspoon
Remove the vanilla bean and blitz it with a stick blender.
Place the confit in pots.