Ingredients: For 4 persons - 4 escalopes of foie gras - salt and pepper - 4 plums - 4 greengages - 1 apple - 1 pear - 50 g of butter - powdered nutmeg and cinnamon - 1/2 diluted poultry bouillon cube - 5 lc of genever - 2 teaspoons of Sirop de Liège - a dribble of vinegar.

In a no-stick pan, melt 20 g of butter and in it brown quickly all of the fruits cut into small pieces with salt, pepper, nutmeg and cinnamon, place them directly onto the plate while still hot.

Rinse the pan slightly and put it back on the full heat, season the foie gras, then sear it while keeping it pink in the centre. Drain it on absorbent paper and place it on the fruits.

Deglaze the pan with the genever, let it reduce to a syrupy state, add the bouillon, reduce by one-half, add the Sirop de Liège and the vinegar, salt, pepper, whip up with the butter and dribble over the foie gras.

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