Seared Foie Gras With Pears & Gingersnaps

Step 1: Make the pear purée: In a small saucepan over medium heat add half of the pears, the Sauternes, water, and vanilla. Cook, covered, stirring occasionally, until soft, about 10 minutes. Blend until completely smooth; keep warm.

Step 2: Make the sautéed pears: In a small skillet, melt the butter over medium-high heat. Add the remaining pears, season lightly with salt and sauté until golden, about 3 minutes. Set aside.

Step 3: Heat a dry skillet over high flame. Using a sharp paring knife, score the foie gras in a crosshatch pattern. Season with salt. When the pan is very hot, add the foie gras and lower the heat to medium-high. Sear until the foie gras slices are browned. Turn them over and cook on the other side until fully cooked but still soft to the touch, basting a few times with rendered foie gras fat. Set foie gras slices on a paper towel to drain.

Step 4: Serve a slice of foie gras with a portion of pear purée, sautéed pears, and cookie crumbles.

Presentation idea: Using a table scraper, diagonally block off about 2/3 of an individual square appetizer plate. Spread 1/4 of the cookie crumbs evenly over the smaller triangle. Next, dollop 1/4 of the pear puree on the other side of the plate. Place a slice of the fois gras over the puree. Garnish the edges with sauteed pears. Place a few strands of microgreens, if using, around the puree.