Recipe: Verrines with pears and foie gras

Recipe: Verrines with pears and foie gras

Audrey Rouby

Gourmands will be delighted with this foie gras verrine recipe, perfect for an aperitif. In this recipe, you will find pear, foie gras, honey and a mixture of 4 spices that will remind you of the warm notes of gingerbread.


  • 6 people
  • Préparation: 15 min
  • Cooking: 5 min


  • 4 to 6 pears
  • 1 small pot of foie gras
  • 25 g of butter
  • 2 tbsp of liquid honey
  • Cinnamon
  • Mix of 4 spices

 Step 1

Cut the duck foie gras into shavings using a knife or a mandolin. Wash and peel the pears and cut them into cubes. Cook the butter and honey in a very hot pan. Add the pear cubes and fry them.

Step 2

Sprinkle with 3 pinches of cinnamon and 3 pinches of 4 spice mixture. Gently mix. Stop the fire and reserve the time for the preparation to cool down. When the pears are still a little warm, place them in each verrine and add foie gras shavings.

Step 3

For the presentation, you can also choose to alternate layers of foie gras and pear. Serve immediately, along with a few slices of gingerbread or toasted hot bread.

Have you tested this recipe? Share your advice and tips!

© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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