Best Foie Gras With Date Purée And Pomegranate Recipes

Foie Gras with Caramelized Fruits image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 12

6 ounces foie gras
2 tablespoons butter
4 tablespoons raw brown sugar
1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup
1 apple, peeled, cored, cut into 12 sections
3 apricots, cut in half, stones removed
1/2 cup grapes
1 cup red wine
1 cup mulberries
Salt
Freshly ground pepper
Flour, for dredging

Steps:

Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.

Foie Gras with Date Purée and Pomegranate image

Provided by Paul Grimes

Time 40m

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 6

1/4 pound Medjool dates (packed 1/2 cup), pitted
1/2 cup boiling-hot water
1 tablespoon plus 1 teaspoon pomegranate molasses
1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
1 (6 1/2-ounces) block foie gras, chilled
Garnish: pomegranate seeds (from 1 pomegranate)

Steps:

Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
Preheat broiler.
Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.