INGREDIENTS for four people:

60 g pine nuts
6 queen apples
1 onion
2 turkey fillets
50 ml apple cider vinegar
100 ml dry white wine
4 tablespoons water
2 tablespoons brown sugar
Micuit foie gras (grated into shavings)
70 g Iberian bacon
Nutmeg (to taste)
25 pitted prunes
Salt
Black pepper
Extra virgin olive oil

PREPARATION:

Pedro Ximénez sauce

A glass and a half of Pedro Ximénez and the same amount of chicken stock.

Put it on the heat and reduce by half.

Apple Chutney

In a saucepan, place the peeled and diced apples, add half the white wine, the apple cider vinegar, the sugar, water, nutmeg, the prunes cut in half and about 8 tablespoons of Pedro Ximénez sauce.

Cook over medium heat, stirring occasionally, for about 20 minutes. The apples should be tender, without falling apart.

In a frying pan with a drizzle of olive oil, fry the onions until they are very fine, without browning them. Also cook the strips of Iberian bacon and when they are golden brown, add the pine nuts until lightly toasted, and set aside.

While the onions are finishing cooking, cut the turkey fillets into medallions, season with salt and pepper and add them together with the onion that we have already finished. Cook for a few minutes, making sure that the meat does not dry out. We have just made it with 4 tablespoons of Pedro Ximénez sauce.

To plate it we will use a kitchen hoop. I use one that is approximately 10 to 12 cm wide by 6 or 8 cm high.

We choose a polished plate, place the hoop at the bottom, add the apple and plum chutney and half of the Iberian bacon and pine nuts, press it down carefully, and cover it with the turkey fillets.

We remove the hoop and that is when we decorate with the foie gras shavings and the other half of the pine nuts and Iberian bacon. I give it a touch of truffle oil and also decorate with some edible flowers.