Suzie's Q

Seared Foie Gras on Crouton with Caramelized Apple

•  Foie Gras, sliced 1/4 inch thick
•  Diced Granny Smith apples
•  Raspberry puree (deseeded)
•  Turbinado sugar                 
•  Bread for croutons

Make the raspberry puree with fresh raspberries and sugar.  Strain and set aside.

Heat the sauté pan over high heat and quickly sear the foie gras on both sides.  Remove from pan.  Add the apples to the pan (remove fat as necessary).  Add 2 tablespoons of sugar per whole apple used and cook over moderately high heat until caramelized.

Croutons may be toasted as desired.  Place foie gras slices on croutons, cover with caramelized apples and drizzle the raspberry puree.  Serve warm or cold.

Pinot noir matches well.