- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 knobs of butter
- 2 tsp caster sugar
- 1 pear, peeled and sliced into eighths
- handfuls of chicken livers, trimmed
- 1 tsp green peppercorns, lightly crushed
- 2 tbsp aperitif cider, such as Kingston Black
- small handful celery leaves, finely chopped
- 1/2 tsp cider vinegar
- rye mix or brown bread, toasted
1. Melt a knob of butter in a saucepan, then add the sugar and pears. Cook over a medium heat for 7-8 minutes until golden brown and tender. Once cooked, remove the pears from the pan and set aside.
2. Melt another knob of butter in a frying pan. Add the livers and lightly fry for 2-3 minutes, making sure that they do not overcook they should be only very just cooked through. Add the pears halfway through cooking, then season with salt and sprinkle over the crushed peppercorns.
3. Pour the cider aperitif into the pan with the liver. Right at the end, add the celery leaves, mix and remove from the pan and set aside to rest.
4. Pour the cider vinegar into the hot pan to deglaze, using a wooden spoon to loosen any bits.
5. To serve, place the livers on top of the toast with the pears and drizzle over the sauce (from the deglazed pan).
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