Baked Apples & Foie Gras Mousse Recipe

Preheat oven to 190°C (375°F).

Core apples, leaving the bottoms intact to create a hollow; trim the tops if needed.

In a small saucepan, melt butter with brown sugar, cinnamon, and nutmeg; stir until glossy.

Brush the cavity insides and outer skins of apples with the butter-sugar mixture and place on a lined baking sheet.

Roast until apples are tender but still holding shape, about 15–18 minutes. Remove and cool slightly.

Make mousse

In a blender or food processor, blend foie gras with heavy cream, cognac, salt, and pepper until completely smooth and airy.

Chill mousse

Transfer mousse to a piping bag or small container; chill for at least 20 minutes to firm slightly.

Prepare glaze

In a small saucepan, simmer pomegranate arils with fig jam over low heat until slightly thickened, 6–8 minutes. For a smoother glaze, blend briefly and strain to remove seeds.

Toast baguette rounds

Slice baguette into 1/2 inch rounds. Brush both sides with olive oil and toast on a sheet pan in a hot oven (or under the broiler) until golden and crisp, about 6–8 minutes.

Plate and finish

Fill hollow apples with a small amount of foie gras mousse. Pipe or spoon additional mousse onto toasted baguette slices. Dollop a bit of pomegranate-fig glaze on a few bites and scatter pomegranate arils. Garnish with thyme or microgreens and finish with a pinch of flaky salt.