The preparation

• In a deep dish, mix together the figs, apricots, grapes, dates, prunes, diced lemon peel with the spices. Baste with wine and let steep 2 hours
• Peel and dice up the apples. In a saucepan, mix together the vinegar, sugar and diced apples. Boil and let simmer for 3 minutes.
• Skim and add the dried fruits with the marinade wine. Bring again to a boil. Let simmer 5 minutes while stirring.
• Lower the heat, skim and add the walnuts and almonds. Mix and let confit 20 minutes. Cover and keep warm.
• In a hot frying pan, sear the foie gras escalopes for 1 minute per side. Salt and pepper. Immediately garnish the plates and serve with warm confit of fruits in a small individual ramekin.
• In a deep dish, mix together the figs, apricots, grapes, dates, prunes, diced lemon peel with the spices. Baste with wine and let steep 2 hours
• Peel and dice up the apples. In a saucepan, mix together the vinegar, sugar and diced apples. Boil and let simmer for 3 minutes.
• Skim and add the dried fruits with the marinade wine. Bring again to a boil. Let simmer 5 minutes while stirring.
• Lower the heat, skim and add the walnuts and almonds. Mix and let confit 20 minutes. Cover and keep warm.
• In a hot frying pan, sear the foie gras escalopes for 1 minute per side. Salt and pepper. Immediately garnish the plates and serve with warm confit of fruits in a small individual ramekin.