Gewürztraminer Spätlese süß

Ingredients

• 400 gfoie gras pâté
• 6 piecesfresh figs
• 50 gbrown cane sugar
• 50 mlBalsamico Bianco
• 1 piecestar anise
• 0,3 tspcinnamon
• 4 slicesbrioche
• 1 pinchFleur de Sel
• 1 pinchblack pepper

Preparation

1. 1Wash the figs thoroughly, pat dry, and cut into small 5 mm cubes.
2. 2In a small saucepan, melt the brown sugar over medium heat until it begins to caramelize slightly.
3. 3Add the fig cubes and toast briefly, then immediately deglaze with the Balsamico Bianco.
4. 4Add the star anise and cinnamon, and simmer over low heat for approximately 15 minutes until thickened.
5. 5Remove the confit from the heat, remove the star anise, and allow the mixture to cool completely.
6. 6Using a knife dipped in hot water, cut the foie gras pâté into even slices.
7. 7Toast the brioche slices in a toaster or in a dry pan until golden brown, then halve diagonally.
8. 8Arrange the slices of pâté on plates, place a generous dollop of fig confit alongside, and garnish with a pinch of Fleur de Sel and black pepper.