Difficulty: Intermediate
Rinse and dry the apples. Core them using an apple corer, then slice into thick pieces. Squeeze lemon juice over the slices to prevent browning.
Poach the apples for 5 minutes in simmering wine, seasoned lightly with salt and generously with pepper. Remove with a slotted spoon and set aside.
Soften the gelatin sheets in cold water, then dissolve them in the hot poaching liquid. Return the apples to this warm jelly and let infuse, covered, for 30 minutes.
Slice the foie gras to match the thickness of the apple slices. Layer into 4 small jars, alternating foie gras and cooled, drained apples.
Pour the cooled but still liquid jelly over the layers. Seal the jars and refrigerate for 12 hours.
Serve chilled with slices of toasted nut bread.
Source: REGAL Magazine, December 2013
