Port Poached Pears with Foie Gras Mousse & Port Caramel

By nnlester

Ingredients

• 1 container Mousse of Foie Gras
• 4 Seckel pears
• 2 cups Ruby Port
• 1/4 cup brown sugar
• 1/2 cinnamon stick
• 1 star anise
• 2 tablespoons butter
• Sea salt
• Toasted brioche, for serving

Details

Adapted from dartagnan.com

Preparation

Step 1

Preparation

Remove foie gras mousse from the refrigerator to temper.

Add Port, sugar, cinnamon stick, and star anise to a small saucepan over medium-high heat. Cook stirring occasionally, until sugar is completely dissolved, about 3 minutes.

Cut a small disk from the bottom of each pear so it sits flat. Peel the pears, leaving stems intact.

Place pears stem-up in the Port mixture. Bring to a boil then reduce heat to maintain a simmer. Cook until pears are soft (but not mushy), about 10-12 minutes. Remove pears from the poaching liquid and set aside to cool.

Discard cinnamon stick and star anise. Raise heat to high and continue to cook poaching liquid until reduced to a thick, syrupy consistency. Remove from heat and whisk in butter. Keep warm.

Put the softened mousse into a piping bag fitted with a ½” plain tip.

Cut the pears in half and core them using a melon baller. Fill each cavity with foie gras mousse; season mousse with sea salt. Serve 2 pear halves for each person with a drizzle of the caramel and toasted brioche.