Foie Gras Escalopes with Dates and Pears

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 mins

8 - escalopes of raw foie gras

6 - 8 - dates

6 slices - pain d'épice (spice bread)

4 - pears

2 tablespoons - honey (liquid)

1 oz - butter

1 teaspoon - peanut oil

- salt and pepper

Remove the stones from the dates and chop them very finely. Break the spice bread into pieces and then use a food blender to reduce it to a coarse powder. Mix the dates and spice bread together.
Season the foie gras with salt and freshly ground black pepper then coat them with the date and spice bread mixture, using the flat of your hand to help the mixture adhere to the foie gras. Place the escalopes in the fridge for 30 minutes to chill slightly.
Meanwhile, peel the pears and cut them into quarters. Remove the stalk, the heart of the pear and the pips. Slice them about ½" (1cm) thick then lay them on a baking tray greased lightly with butter. Drizzle the honey over the top and break the butter into small pieces over the top of the pears. Season with salt and freshly ground pepper then roast in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 20 minutes.
At the last moment, heat a non-stick frying pan that has been very lightly greased with butter. Turn the heat up to high and cook the foie gras 2 - 2½ minutes on each side. Remove them from the pan and place onto absorbent kitchen paper for a few moments.
Serve immediately with the roast pears and a glass or two of sweet white wine like a French Sauternes (If you have just won on the lotto, go for a Château d'Yquem - you'll never regret it!)