1 (3 to 4 pound) pumpkin, top, seeds, and membranes carefully removed
1 (1 1/2 pound) whole, Grade A foie gras, at room temperature, cleaned and deveined
Freshly ground white pepper
1 cup Banyuls or tawny Port
Serving suggestion: hot crusty bread
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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