Difficulty:[usr 2]
Rinse and dry the apples.
Core the core with an apple corer then cut into thick slices.
Lemon them. Poach them for 5 minutes in the simmering wine, lightly salted and well peppered. Remove them with a slotted spoon and reserve them.
Melt the gelatin previously softened in cold water in the mulled wine. Put the apples back in this hot jelly. Leave to infuse for 30 minutes, covered.
Cut the foie gras into slices the same thickness as the apples. Divide them into 4 small jars, alternating them with the cooled and drained apples.
Pour the jelly, also cooled but still liquid, into the jars.
Close and refrigerate them for 12 hours. Serve with slices of toasted nut bread.
Source:REGAL Magazine December 2013
