Ingredients:

• 250ml raspberry vinegar
• 100g caster sugar
• Pinch of mustard seeds
• Pinch of coriander seeds
• Half a cinnamon stick
• Vanilla to taste
• Plums

Method:

1. Using puff pastry, make small vol au vents or any shape you require and bake in a hot oven on 200’c for 15 mins.
2. Add the Foie Royale to a mixer and add a little cream to loosen the mix and then put into a piping bag.
3. Mix together the raspberry vinegar, caster sugar, mustard seeds, coriander seeds, cinnamon sticks and vanilla and simmer for 15 mins.
4. Cut your Plums in half and add to the spiced liquor and bring to a boil, remove from the heat and leave to cool down.
5. Fill the vol au vents with Foie Royale and add spiced plums to finish.