Apricot and Foie Gras Pops Recipe
Apricot and Foie Gras Pops
Flavors of France
Total time: less than 15 minutes

Cooking time: None

Difficulty: Easy
Chef's Note

You could substitute ground cinnamon for the quatre-épices.

For 20 pops

- 200 g foie gras mi-cuit - or 1 jar
- 20 dry apricots
- 2 ml allspices
- salt and freshly ground pepper
  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

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