- Foie gras
- 1/2 cup Pedro Ximenez wine
- Balsamic vinegar of Modena
- Bread toaasts
- 55g jar Spherika Passion Fruit pearls
- Dilute 1/2 cup cut Pedro Ximenez simmered with a small splash of balsamic vinegar to get a reduction of Pedro Ximenez.
- Put some of the reduction on toasts, spread foie gras and put some more reduction on top.
- As a final touch top with our Spherika passion fruit pearls.