Chef Thomas Keller
8 ounces pumpkin purée
3/4 cup light brown sugar
1/4 cup honey
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, grated
5 ounces unsalted butter
3/4 Superfine granulated sugar
1/4 cup water
1 whole canela stick (cinnamon stick)
1/2 cup heavy cream
4 pumpkins, use mini pumpkins, cleaned and hollowed out
4 pieces Foie Gras (3 ounces) cleaned
1 pinch chives, chopped
Combine 8 oz. of pumpkin purée with brown sugar, honey, cinnamon and nutmeg in a saucepan. Mix together over medium heat. When everything is combined thoroughly, remove from heat and, add 4 oz. of the unsalted butter and stir until fully combined.
In a medium sauce pot combine superfine sugar and water and cinnamon stick over medium heat. Cook untouched until golden in color. Remove from the heat and very slowly add the heavy cream. (Carefully, this will bubble up.) Add 1 oz. of butter at the very end then pass through a fine mesh strainer.
Place all 4 mini pumpkins on a sheet tray and place in a 375°F oven to heat. To cook the Foie Gras, place a medium pan over medium to high heat. Salt and pepper your foie on all sides. When the pan is hot, place foie in the pan (dry). Sear on all sides very quickly until golden. Do not overcook.
Remove mini pumpkins from the oven and place one mini pumpkin on each plate. Fill pumpkin with the pumpkin purée. Place one piece of the foie gras inside the pumpkin over the puree. Spoon over the spiced caramel sauce, sprinkle with chopped chives, and cover gently with the pumpkin lid. Serve immediately.