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For The Sauternes Jelly:
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Place the Sauternes wine in a heavy small saucepan.
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Sprinkle the gelatin over the top.
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Let stand until the gelatin softens, about 5 minutes.
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5
Bring the mixture to a simmer.
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Whisk over low heat until the gelatin is dissolved, about 1 minute.
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7
Strain the wine mixture into a miniature loaf pan so that the mixture is about 1 inch deep.
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Cover and refrigerate until the mixture is softly set, at least 2 hours and up to 2 days.
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9
For The Roasted Pears And Syrup:
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Scrape the seeds from the vanilla bean into a heavy medium saucepan; add the bean.
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Add the water, sugar, chile, star anise, and cinnamon.
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Bring the liquid to a boil, stirring until the sugar dissolves.
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Add the pears.
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Reduce the heat to medium-low and simmer until a skewer pierces the pears easily, turning the pears occasionally, about 10 minutes.
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15
Using a slotted spoon, transfer the pears to a medium bowl.
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Cool the pears and poaching syrup separately.
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Strain the cooled poaching syrup through a fine-mesh strainer and into a small bowl.
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Cut the pears lengthwise in half.
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Using a melon baller, remove the core and seeds from the pears.
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To Finish And Serve:
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Sprinkle the foie gras with fleur de sel and pepper.
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Preheat the grill to high heat.
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Add the foie gras and cook until deep golden brown markings appear, pressing with a spatula, about 1 minute per side.
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Reduce the heat to low and cook until the center of the foie gras is warm, about 2 minutes longer per side.
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25
Transfer the foie gras to paper towels to absorb excess oil.
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Meanwhile, heat the oil in a heavy large saute pan over medium high heat.
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Add the pears and cook until the pears are heated through and begin to brown, about 2 minutes per side.
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Cut the jelly crosswise into 3/4-inch-thick slices.
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29
Place 1 foie gras slice in the center of each of 4 wide shallow bowls.
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30
Place 1 pear half alongside each foie gras.
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Place 1 jelly slice along the opposite side of the foie gras.
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Drizzle the chilled poaching syrup around the foie gras and serve immediately.
