Foie Gras, Pear & Quince Paste Brochettes
Time to start thinking of ideas for your Christmas nibbles! This mouthwatering recipe pairs foie gras with luscious winter fruits in a very pretty presentation. Your guests are sure to make short work of these sweet’n’savoury foie gras skewers. Quince jelly and fresh pear give a zesty sparkle to these foie gras appetisers that’ll get your Petrossian festive dinner off to a flying start.
Preparation time: 20 minutes
Serves 6
- 450 g Petrossian Lightly-cooked Goose Foie Gras
- 2 large Comice or William pears
- Quince paste (sold at the cheese counter)
- Short skewers
- Juice of half a lemon
- Black pepper
Method
- Cut the foie gras, pears and quince paste into slices of roughly the same size.
- Sprinkle the lemon juice over the pear slices to keep them from going brown.
- Using a small pastry cutter (about 1 inch in diameter), cut out circles from the slices.
- Take a circle of quince paste as your base, layer a circle of foie gras on top, then a layer of quince paste, and top with a layer of pear.
- Stick a skewer through the middle to hold the slices together.
- Season with black pepper.
- Keep well covered and refrigerated until you want to serve.
Some of the ingredients you’ll need for this Christmas appetiser can be found online in the Petrossian foie gras selection. Choose from goose or duck, plain or truffled – with each foie gras bringing its own subtly different flavour to this festive recipe. Products are delivered fresh to your door in France or throughout Europe within 24 to 48 hours.
Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira
