Seared Foie Gras With Caramelized Pineapple

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1 1/3 cups port

1 1/3 cups red wine

2/3 cup plum wine

2 shallots, minced

2 cups veal stock

1 cinnamon stick

2 tbsp. cold butter, cubed

1/2 cup plum wine

1/2 tsp. light brown sugar

1 4"-long piece fresh ginger, peeled and julienned

4 1/4"-thick rings fresh ripe pineapple

2 tbsp. peanut oil

4 2-oz. slices cold foie gras

Salt and freshly ground black pepper

1/2 cup flour

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