Cooking time: 25 to 30 minutes 

1. Place sugar, vinegar and wine in a medium saucepan and dissolve over low heat.
2. Add red onion, bring to a boil and add California prunes and apple. Reduce heat and simmer for 15-20 minutes until the liquid is reduced and the chutney is thick and glossy.
3. In a non-stick sauté pan, fry the foie gras for 5 minutes on both sides.
4. Serve on a bed of mixed greens with toast on the side and a small bowl of chutney.