Grilled Foie Gras with Roasted Pears and Spice Syrup with Sauternes Jelly
Although I usually sear foie gras, grilling has its own advantages. The foie gras comes out exquisitely soft, so that it melts in your mouth. Here, the Sauternes jelly and the roasted pears contribute another dimension of softness.
NotesDo Ahead: The jelly, pears, and poaching syrup can be prepared up to 1 day ahead. Cover separately and keep refrigerated.
4 Appetizer Servings
Cooking Methodgrilling, poaching
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Taste and Texturebuttery, fruity, savory
- 1 cup Sauternes wine
- 1 teaspoon unflavored gelatin
- 1 vanilla bean, split lengthwise
- 1 cup water
- ½ cup sugar
- ½ red jalapeno chile, halved
- 1 tablespoon freshly ground star anise
- ¾ teaspoon freshly ground Ceylon cinnamon
- 2 Anjou pears, peeled
- 4½-inch-thick slices grade A foie gras (about 4 ounces each)
- Fleur de sel and freshly ground pepper
- 2 teaspoons extra virgin olive oil
For The Sauternes Jelly:
Place the Sauternes wine in a heavy small saucepan. Sprinkle the gelatin over the top. Let stand until the gelatin softens, about 5 minutes. Bring the mixture to a simmer. Whisk over low heat until the gelatin is dissolved, about 1 minute. Strain the wine mixture into a miniature loaf pan so that the mixture is about 1 inch deep. Cover and refrigerate until the mixture is softly set, at least 2 hours and up to 2 days.
For The Roasted Pears And Syrup:
Scrape the seeds from the vanilla bean into a heavy medium saucepan; add the bean. Add the water, sugar, chile, star anise, and cinnamon. Bring the liquid to a boil, stirring until the sugar dissolves. Add the pears. Reduce the heat to medium-low and simmer until a skewer pierces the pears easily, turning the pears occasionally, about 10 minutes. Using a slotted spoon, transfer the pears to a medium bowl. Cool the pears and poaching syrup separately. Strain the cooled poaching syrup through a fine-mesh strainer and into a small bowl. Cut the pears lengthwise in half. Using a melon baller, remove the core and seeds from the pears.
To Finish And Serve:
Sprinkle the foie gras with fleur de sel and pepper. Preheat the grill to high heat. Add the foie gras and cook until deep golden brown markings appear, pressing with a spatula, about 1 minute per side. Reduce the heat to low and cook until the center of the foie gras is warm, about 2 minutes longer per side. Transfer the foie gras to paper towels to absorb excess oil.
Meanwhile, heat the oil in a heavy large saute pan over medium high heat. Add the pears and cook until the pears are heated through and begin to brown, about 2 minutes per side.
Cut the jelly crosswise into 3/4-inch-thick slices. Place 1 foie gras slice in the center of each of 4 wide shallow bowls. Place 1 pear half alongside each foie gras. Place 1 jelly slice along the opposite side of the foie gras. Drizzle the chilled poaching syrup around the foie gras and serve immediately.
2005 Ludovic Lefebvre