- roll of foie gras (the best you can get)
- 3 apples (peeled, cored and sliced into half moons)
- 50 g sugar (or less to your taste and sweetness of apples)
- shot of calvodos or preferred brandy
- 25 g butter
- 1 tblsp or so of honey
- Keep foie gras in fridge till needed later.
- Foam butter on large flat pan and toss in apples and evenly shake sugar in top, add honey.
- Gently move the pan so nothing sticks, or damages the apples until they start to caramelise.
- Splash in the Calvodos and tip the pan so it catches the edge of flame and flambé.
- Simmer gently till the apples starts to puff up a little under the outside, taking care not to over cook. The apples should feel slightly springy under touch, if you over cook them you'll end up with apple puree instead.
- Set aside to cool. These can be made a day ahead and left in fridge.
- Slice the foie gras using a heated knife, (dipped in hot water then dried) this helps bring out the lovely pink and well colour.
- Serve with bread of your choice, thinly sliced and dressed with a fruit puree and line of salt.