Foie Gras, Pear and Gingerbread Verrines : Elegant Christmas Appetiser

French

These foie gras, pear and gingerbread verrines make a chic, stress-free starter for Christmas, New Year’s Eve or any special dinner.

In just a few minutes you layer spiced pears, crunchy gingerbread and buttery foie gras for a refined bite.

Why you’ll love these foie gras verrines

Looking for an elegant starter that doesn’t chain you to the stove?

These foie gras, pear and gingerbread verrines are perfect for Christmas, New Year’s Eve or any special dinner where you want something festive yet effortless.

In just a few minutes you build delicious layers: tender pears lightly scented with cinnamon and ginger, crisp golden gingerbread cubes and silky foie gras that melts on the tongue.

Served in small glasses, they’re easy to portion, look beautiful on a tray and disappear in two or three bites.

No need to fuss with cutting toasts at the last minute. Serve the verrines well chilled, and you’re in for a real treat.

You can prepare them just before your guests arrive, or turn the assembly into a fun family “verrine workshop”.

Either way, success is guaranteed: every spoonful brings a playful mix of textures and flavours that instantly feels like celebration.

Ingredients for Foie Gras, Pear and Gingerbread Verrines

For 4–6 verrines (depending on glass size):

• 2 canned pears, drained and finely diced (about ½ cm / ¼ inch) : Canned pears are soft, sweet and always ripe, which makes them perfect for quick appetisers. Dice them small so they sit neatly in the verrines and mix well with the foie gras and gingerbread.
• 80 g gingerbread (pain d’épices), cut into 1 cm cubes : Use a soft, moist gingerbread loaf with warm spices. Once toasted, the cubes become lightly crisp on the outside while staying tender inside, adding texture and flavour to each spoonful.
• 100 g duck foie gras (block or from a jar), cut into 1 cm cubes : Choose a good-quality duck foie gras, as it’s the star of the recipe. Cutting it into small cubes ensures you get a melt-in-the-mouth bite of foie gras in every spoonful.
• ¼ tsp ground cinnamon : A small pinch of cinnamon brings a cosy, festive note that pairs beautifully with both pear and gingerbread.
• ¼ tsp ground ginger : Ground ginger adds a gentle warmth and a hint of spice, balancing the sweetness of the fruit and bread.
• Salt and freshly ground black pepper : Season lightly at the end to enhance the flavours, especially the foie gras, without overpowering the delicate balance of sweet and savoury.

Step-by-step instructions

1. Toast the gingerbread

• Cut the gingerbread into small, even cubes (about 1 cm).
• Heat a non-stick frying pan without any fat.
• Add the gingerbread cubes and toast for about 5 minutes, stirring often, until lightly caramelised and just crisp on the outside.
• Transfer to a plate and let cool so they keep their crunch.

2. Season the pears

• Drain the canned pears well, then dice them into small cubes (½ cm).
• Place in a bowl and sprinkle with the cinnamon and ginger.
• Toss gently so every piece is coated and let sit a few minutes so the pears absorb the aromas.
  • You can add a teaspoon of the canning syrup if you’d like a little extra juiciness.

3. Prepare the foie gras

• Cut the foie gras into 1 cm cubes.
• Arrange on a plate and season lightly with salt and freshly ground pepper.

4. Combine foie gras and gingerbread

• In a clean bowl, gently mix the toasted gingerbread cubes with the foie gras cubes.
• Stir carefully so the foie gras holds its shape and you keep nice pieces of both in each spoonful.

5. Assemble the verrines

• Divide the spiced pears between your verrines, adding a tiny bit of their juice for moisture (do not soak the bottom).
• Spoon the foie gras and gingerbread mixture on top of the pears.
• If you like, finish with a small sprig of fresh herb (dill or chives) for colour.

6. Serve

• Serve the verrines straight away so the gingerbread stays slightly crunchy and the foie gras is at its best texture.
• You can refrigerate them for 15–20 minutes before serving, but avoid leaving them too long so the bread doesn’t soften.

Tips for perfect foie gras verrines

• Use good foie gras : A quality foie gras makes a huge difference. Choose a block or jar you’d happily serve on toast.
• Don’t over-toast the gingerbread : It should be lightly crisp and caramelised, not rock-hard. Keep the heat medium and stir often.
• Balance the sweetness : Canned pears can vary in sweetness. Taste and adjust with an extra grind of pepper or a pinch less cinnamon if needed.
• Choose small glasses :These are rich bites. Small verrines (2-3 spoonfuls) are ideal for an appetiser or buffet.

Variations and substitutions

• With fresh pears: Swap canned pears for fresh ones. Use ripe but firm fruit, and briefly sauté the cubes in a pan with a little butter and a pinch of sugar before adding the spices.
• More tangy version: Add a few drops of balsamic vinegar or a squeeze of lemon juice to the pears to cut through the richness.
• Chutney twist: Replace part of the pears with a spoonful of onion or fig chutney in each glass for extra depth.
• Without warm spices: If you’re not a fan of cinnamon or ginger, simply leave them out. The combination of pears, gingerbread and foie gras is already very aromatic.

What to serve with foie gras, pear and gingerbread verrines

These verrines are perfect on a festive platter alongside:

• Mini salmon blinis or smoked trout canapés
• Cheese puffs or other small savoury pastries
• Crispy cheese straws
• A simple green salad if you serve them as a starter rather than finger food

Make-ahead and storage

– Ahead of time: 

• You can prepare the spiced pears a few hours in advance and keep them in the fridge.
• Toast the gingerbread on the same day and store at room temperature once cooled.

– Last-minute assembly: Cut the foie gras and assemble the verrines shortly before serving so the textures stay perfect.

– These verrines are not suitable for freezing, as pears, gingerbread and foie gras all lose their texture after thawing.

FAQs

– Can I use a different fruit instead of pear? Yes. Lightly caramelised apples or fresh figs work beautifully with foie gras and gingerbread.

– Which gingerbread should I buy? Choose a plain gingerbread loaf without candied fruit so you get an even texture and a balanced flavour.

– How can I present them on a buffet table? Arrange the verrines on a tray and decorate with a few festive touches: sprigs of rosemary, dried orange slices or fairy lights around the tray.s de romarin, d’étoiles de badiane ou de tranches d’orange séchée pour rappeler les fêtes.

Other recipes to try for the appetiser

• Sweet Potato Bites with Guacamole
• Black Olive Tapenade Recipe
• Avocado Mousse and Smoked Salmon Verrines
• Avocado deviled eggs recipe