Foie Gras with Date Purée and Pomegranate

Foie Gras with Date Purée and Pomegranate
Photo by Roland Bello

Ingredients

  • 1 6 1/2-ounces block foie gras
  • 4 teaspoons pomegranate molasses
  • 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
  • pomegranate seeds
  • ½ cup water
  • ¼ pound Medjool dates

Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth. Preheat broiler. Cut enough 1/4-inch-thick slices from brioche to cut ...

View full recipe at Epicurious

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