Seared Foie Gras and Savory Rosemary Waffle with Prune Armagnac Ice Cream, Caramelized Pineapple, and Veal Reduction

Ingredients

• 1 quart veal stock or poultry stock
• 1 pound Grade A foie gras
• 1 golden pineapple
• 1 ounce white sugar
• 6 wedges Rosemary Waffle, recipe follows
• 6 scoops Prune and Armagnac Ice Cream, recipe follows
• 6 chervil sprigs
• Salt and pepper

Directions

Reduce the veal or poultry stock down by 1/2 or until it obtains sauce consistency. Clean the foie gras and remove the veins. Cut the lobe into 2-ounce medallions and score the surface of the foie gras in an "x" pattern. Season the medallions with salt and pepper and sear in a very hot pan until medium rare.

Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with the white sugar. Saute the pineapple in a minimal amount of oil until the pineapple is golden brown. For presentation, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil sprig. Drizzle a little of the veal reduction around the plate and serve.

Rosemary Waffle:

• 1/2 pound flour
• 1 teaspoon salt
• 1/2-ounce sugar
• 1 1/2 tablespoons baking powder
• 4 egg yolks
• 12 ounces milk
• 4 ounces butter, melted
• 4 egg whites, whipped to soft peaks
• 1/2 tablespoon chopped fresh rosemary leaves

Sift together the dry ingredients. Slowly whisk in the yolks, 1 at a time. Next, add the milk followed by the melted butter. After the egg whites have been whipped to soft peaks fold them into the batter. Finally add the chopped rosemary and the batter is ready for use in a waffle iron.

Prune and Armagnac Ice Cream:

• 18 ounces vanilla flavored Creme Anglaise, chilled, recipe follows
• 4 ounces double cream
• 2 ounces armagnac
• 6 prunes in armagnac, diced, recipe follows
• 3 tablespoons syrup from the prunes

Pour the chilled vanilla custard into an ice cream maker and churn until thick but still just soft. At this point, add the double cream, the armagnac, diced prunes and their syrup. Continue to churn until thick, then transfer to a container and freeze until ready to use.

Prunes in Armagnac:

• 2 pounds prunes
• 4 tea bags
• 12 ounces sugar
• 18 ounces armagnac

Boil 3 pints water in a saucepan. Remove from heat and add the tea bags. Leave to infuse for 2 minutes, then add the prunes. Cover the pan. Make a syrup with the sugar and 4 ounces water, bring to a boil, leave to cool and refrigerate.

The following day, strain the prunes and put them in a large glass jar, pouring the armagnac over. Add the cold syrup. Leave to macerate for a month in a cool place.

Creme Anglaise:

• 8 ounces milk
• 4 egg yolks
• 2 ounces sugar

Bring the milk to a boil. Whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of the spoon. Pass through a fine conical sieve. Serve hot or cold.

Vanilla Flavored Creme Anglaise-Split half a pod of vanilla, scraping out all the seeds into the milk.