Ingredients for 4 servings 

• 4 medium sized Belle de Boskoop apples
• 4 black truffles weighing 50 g
• 40 g butter
• 1 pinch of icing sugar
• Salt
• Freshly grated nutmeg
• 4 generous slices of Rougié duck foie gras

Peel the apples and remove the seeds using a corer.

Cut the apples and the peeled truffles into 2 mm thick slices.

Place a slice of truffle between each slice of apple. Tie with kitchen string so that the apples do not disintegrate as they cook.

Place them in a small buttered copper saucepan, season with salt, the pinch of icing sugar and nutmeg.

Cook in a moderate oven (180 °C). Moisten regularly with the melted butter making sure that the slices of apple and truffle keep their original shape. The apples and truffles are cooked when the liquid that forms with the butter has a syrupy consistency.

Serve the apples drizzled with their cooking juices accompanied by a slice of duck foie gras.