I have a confession to make. I love Foie Gras.
I know it's un-pc (although gavage is thankfully becoming illegal in many countries these days), I do understand some of you may well be thinking of changing the channel and surfing some hippy vegan site just thinking of it, but, what can I say, I am a hardcore carnivore.
I only eat this delicate liver a couple of times a year, and when lucky enough to procure a lobe, I love to serve tiny seared morsels of it with a spicy, sweet chutney such as this.
Alternatively, for those of a more feather-friendly persuasion (if you're still reading) it's equally good with cheese or ice-cream
Pear & Ginger Chutney
Serves 6
Preparation Time - 10m
Cooking Time - 1h 10m
Beverage Suggestion - Riesling
Ingredients
3x Dessert Pears, cored, peeled & roughly chopped
1x Cooking Apple, cored, peeled & roughly chopped
30g, or 1/3 Cup Crystallised Ginger, roughly chopped
50g or 1/3 Cup Muscatel Raisins
1 tsp Black & Red Pepper
50g or 1/4 Cup Caster Sugar
1 tsp Five Spice
50ml Red Wine Vinegar
1x Cinnamon Stick
Directions1. Place all the ingredients in a large heavy-bottomed saucepan
2. Cook over a low heat for around an hour (adding splashes of water when the mixture looks dry)
3. Remove from heat, and allow to cool, once the mixture has reduced down to a sticky, soft consistancy
4. Place into sterile containers to store
