Port Poached Pears with Foie Gras Mousse & Port Caramel
D'Artagnan chef bio | Yield: serves 4
This recipe for petite pears poached in wine and stuffed with our foie gras mousse makes a great mid-course at your next dinner party.
- 1 container Mousse of Foie Gras
- 4 Seckel pears
- 2 cups Ruby Port
- ¼ cup brown sugar
- ½ cinnamon stick
- 1 star anise
- 2 tablespoons butter
- Sea salt
- Toasted brioche, for serving
- 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.