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Ingredients
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Prunes & Soak
Foie Gras Filling
Finish & Garnish
Method
Prunes & Soak
- 1
Inspect and prepare prunes
Check each prune for pits; if prunes are pitted already, gently open a small slit along one side to create a pocket for stuffing. If prunes still have pits, split and remove pits carefully, keeping the fruit intact as much as possible.
- 2
Soak prunes in brandy
Place prunes in a shallow nonreactive bowl or jar and pour brandy over them so they are fully submerged. If prunes are very dry, add warm water (up to 120 ml) to help rehydrate them for 15–30 minutes. Cover and let soak at room temperature for at least 1 hour, or up to 4 hours for deeper flavor. For longer storage (up to 24 hours), refrigerate.
- 3
Optional quick glaze
If you want a slightly candied exterior, drain prunes briefly (reserve soak liquid). Sprinkle sugar over prunes and toss gently; then briefly heat a nonstick skillet over low heat and tumble prunes just until sugar melts and glosses the surface (about 1 minute). Remove and cool on a sheet.
Foie Gras Filling
- 4
Prepare foie gras
If using a whole lobe of foie gras, chill it until very cold (easier to handle). Trim any veins or connective tissue with a small sharp knife. Slice off a piece and place it in a small bowl. Lightly season the foie gras with the fine sea salt and white pepper. If the liver is very firm, let it sit at room temperature for 5–10 minutes to soften slightly for easier stuffing; if it becomes too soft, chill briefly.
- 5
Make a smooth stuffing
Using a fork or small spatula, mash or press the seasoned foie gras until smooth but still slightly textured. If needed, add 1 tbs (15 ml) Sauternes or reserved brandy soak liquid to loosen to a pipeable consistency. Taste and adjust seasoning very slightly; foie gras is delicate, so keep seasoning minimal.
- 6
Stuff the prunes
Using a small spoon or piping bag fitted with a small round tip (or a plastic bag with a cut corner), pipe or spoon approximately 10–12 g of the foie gras mixture into the pocket of each prune. Do not overfill: the prune should close around the foie gras and remain mostly intact. Arrange stuffed prunes on a chilled plate or tray and refrigerate for 10–15 minutes to firm the filling.
Finish & Serve
- 7
Optional light sear
If you prefer a warm exterior and slightly melted center, warm a nonstick skillet over medium-low heat and brush the prunes lightly with melted butter. Sear prunes 20–30 seconds per side, turning carefully so the foie gras does not leak out. The goal is to warm through without melting the foie gras completely.
- 8
Plate and garnish
Place two stuffed prunes on each toasted brioche slice (or one larger prune per slice). Sprinkle a tiny pinch of flaky sea salt over each prune and add a few microgreens or finely chopped chives on top for freshness and color. If you have reserved brandy-soak liquid, you may brush a few drops onto the brioche before placing the prune for extra aroma.
- 9
Serving suggestions
Serve immediately as a tapas-style bite. Estimated serving is 2 prunes per person as an amuse-bouche or 4 prunes per person if served as a small tapas plate with bread. Provide napkins and small forks or toothpicks for easy picking.