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.