For a special occasion, you won't find an appetiser to beat this delicacy. Serve with a glass of the sublime Late Bottle Vintage Port from Quinta Do Crasto.

Ingredients (serves 6):

• 1 lobe fresh foie gras (around 18-21oz, or 500-600g)
• Coarse sea salt
• Black pepper 
• 3 fine pears
• 2 tsp superfine sugar
• 800ml port
• Juice from 1 lemon
• 6 Sarawak black peppercorns

Method:

1) Peel the pears with a knife, and then cut in two. 

2) Pour 300ml of the port into a saucepan, and add in the sugar and the pears. Cover and cook over moderate heat for 5 minutes. Reduce down until the port is a syrupy consistency. Remove from heat and leave to cool.

3) Pour the remainder of the port into a separate pan, and add in 1 tsp of sugar, the lemon juice, and the Sarawak peppercorns. Reduce on a low heat.

4) Cut the foie gras into slices that are roughly 2cm thick.

5) Heat an 11 inch skillet until very hot, without adding very fat. Place the slices of foie gras onto the skillet and reduce the heat; 3 minutes should be enough to cook the foie gras on both sides. If necessary, turn them over several times so that they are all cooked and pleasantly coloured. Prick the foie gras with the point of a knife- the knife must come out warm, but not burning hot.

6) Transfer to a plate lined with paper towels, then season with coarse sea salt and freshly ground pepper. Serve immediately with the syrupy pears, topped with the port reduction.