Foie Gras Terrine With Caramelized Apples

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2 Grade A foie gras lobes (about 1 pound each), at room temperature (see Note)

1 1/2 cups Sauternes or other sweet dessert wine

3/4 cup ruby port

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

2 tablespoons unsalted butter

4 medium Granny Smith apples—peeled, halved, cored and cut into 1/2 -inch wedges

1 tablespoon sugar

Walnut Bread

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