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Place the foie gras can in the refrigerator for a few hours. Take it out 15mn before the meal.
Cut the top of the figs. Empty their pulp out thanks to a teaspoon. Cook the pulp gently in the butter for a few minutes until it melts. Mince all the dried fruits and add them to the fig pulp with a tablespoonful of sweet white wine and a tablespoonful of clear spicy honey. Cook the whole gently for a few minutes.
Cut the foie gras into 8 cubes. Put 1 cube inside each fig. Then fill up the figs with the pulp and dried fruit compote.
Slice the gingerbread, warm it and spread it with a little bit of honey. Then place one fig on each gingerbread slice.
This dish is ideal to serve at the beginning of the meal with a very sweet white wine.
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