Seared Foie Gras and Savory Rosemary Waffle with Prune Armagnac Ice Cream Caramelized Pineapple and Veal Reduction

Ingredients

• 18 ounces Vanilla Flavored Creme Anglaise, chilled, recipe follows
• 4 ounces double cream
• 2 ounces armagnac
• 6 Prunes in Armagnac, diced, recipe follows
• 3 tablespoons syrup from the prunes
• 1 quart veal stock or poultry stock
• 1 pound Grade A foie gras
• 1 golden pineapple
• 1 ounce white sugar
• 6 wedges Rosemary Waffle, recipe follows
• 6 chervil sprigs
• Salt and pepper
• 8 ounces milk
• Half pod of vanilla
• 4 egg yolks
• 2 ounces sugar
• 2 pounds prunes
• 4 tea bags
• 12 ounces sugar
• 18 ounces armagnac
• 1/2 pound flour
• 1 teaspoon salt
• 1/2 ounce sugar
• 1 1/2 tablespoons baking powder
• 4 egg yolks
• 12 ounces milk
• 4 ounces butter, melted
• 4 egg whites, whipped to soft peaks
• 1/2 tablespoon chopped fresh rosemary leaves

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