Serves 10

5-10 fresh figs

120 gram prepared foie gras pate or mousse

4 teaspoons verjus

 Trim the stem ends of the figs.

With a lemon baler cut a small round out of the bottom of each fig and reserve.

Scoop out about one third of the flesh and reserve

 Beat the foie gras mousse until it is smooth and creamy.

With a piping bag, pipe the mousse into the figs. Plug with the reserved plug.

Refrigerate

 Verjus emulsion

Heat the verjus with the reserved fig flesh until liquefied. Press through a fine mesh sieve.

 To serve: Cut each fig in half and brush with the glaze