foie gras in order to have 1 or 2 bites in each verrine
4 to 6pearsaccording to their size about 1.2 kg unpeeled
Start by peeling pears and removing the seeds. Cut them into small pieces and place them in a saucepan with honey and cinnamon.
Heat and let it cook for about 15 minutes over medium heat (without covering as you want the preparation to reduce). Cooking time depends on your pears. The more juicy and ripe they are, the longer they have to cook to reduce. The final texture should not be too liquid otherwise it will not be practical to eat.
Once cooked, let the compote cool down.
Cut two slices of gingerbread and roughly grind them in the blender. If your gingerbread is very soft, you can toast it. The drier it is, the easier it is to reduce into powder.
Finally cut some small pieces of foie gras and prepare your verrines: compote of pears at the bottom, one or two pieces of foie gras (according to their size or the width of your verrines) then sprinkle over the crushed gingerbread.