Cooking time: None

You could substitute ground cinnamon for the quatre-épices.

1. Remove the foie gras from its fat and cut into large cubes.
2. Place the cubes on a plate and sprinkle with the quatre-épices (four spice blend).
3. Season with salt and pepper to taste.
4. Make an incision in the apricots to open them up like a book.
5. Fill each apricot with a cube of seasoned foie gras.
6. Insert a wooden pick into each piece. They’re ready!

1664 A light beer by Brasseries Kronenbourg