Recipe - Pan-Roasted Cherry Tomatoes

One fourth cup White vinegar
One fourth cup Light brown sugar ;
(loosely packed)
2 tablespoon Finelychopped shallots
One fourth cup Finelychopped red jalapeno
pepper
2 tablespoon Raisins
1 tablespoon Finelychopped garlic
1 tablespoon Grated ginger
One half teaspoon Salt
6 Firm white (or other) fresh
peaches; blanched to remove
The skin; pit removed and
cut or sliced up
1 pound Fresh duck foie gras
Salt; to taste
Freshlyground black pepper;
to taste
12 French baguette bread
slices; brushed with
Olive oil and toasted in a
hot oven

The fresh, raw duck or goose liver known as foie gras is from specially
raised fowl that produce this large and fat liver much different in size
than the ordinary ducks liver. Generally sold as grades A, B, or C where
Grade A being the best and most expensive. Grade A foie gras is usually
free of most blemishes and imperfections and requires the least time to
clean of any veins and bile. All three grades will require some hand
cleaning with a small paring knife. After the foie gras has been cleaned,
it should be cut into 1/2inchthick slices weighing approximately 2 to 3
ounces each. Bring the vinegar and sugar to a boil. Add the shallots,
jalapeno, raisins, garlic, ginger, salt and simmer 5 minutes. Add the
peaches and simmer an additional 5 minutes before removing from the heat.
Cool for 15 minutes, then serve or transfer to a clean container and
refrigerate for up to one week. Season the cut or sliced up foie gras with salt and
pepper just immediately before cooking. Heat a clean, dry heavybottomed
saute pan until very hot. Place the foie gras in the pan and sear quickly
on both sides. Serve on a bed of warm peach relish with cut or sliced up baguette
croutons. This recipe yields 1 One half cups peach relish and 4 to 6 appetizer