Foie Gras with Date Purée and Pomegranate Recipe
In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds—a gorgeous garnet crown—for a burst of...
Keywords
- toast
- date
- pomegranate
- liver
- starter
- dinner
- nut free
- food processor
- blender
- gourmet
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Ingredients
- 1/4 pound Medjool dates (packed 1/2 cup), pitted
- 1/2 cup boiling-hot water
- 1 tablespoon plus 1 teaspoon pomegranate molasses
- 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
- 1 (6 1/2-ounces) block foie gras, chilled
- Garnish: pomegranate seeds (from 1 pomegranate)
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