It is unforgettable and unique! Delicate spicy paste of chicken liver and wine, port jelly with dried cranberries and pear baked with balsamic vinegar… A real taste delight! This appetizer propose a set to red wine.
Pour 1/2 stack of cranberries (125 ml) red wine and set aside to infuse.
In a small saucepan, combine the remaining wine, garlic, cloves and rosemary.
Bring to a boil and let simmer over medium heat for 8 minutes, until the liquid has boiled to a volume of 40 ml. Filter.
Preheat the oven to 160 gr. Form (I have 15×15 cm) lined with baking paper.
In a frying pan melt 25 g of butter, add the liver. Fry it over medium heat for 2 minutes, turning once. The liver should change color on the outside, but stay raw on the inside.
Transfer the liver and juices to the food processor bowl, add the boiled port, the remaining oil, egg, 1/2 tsp salt and 1/4 tsp pepper.
Whisk until smooth and smooth. Pass through a fine sieve.
Pour into a baking dish and place in the oven for 30 minutes until it catches. Ready paste cool completely.
Gelatin pour a small amount of wine (pour from the one in which you soaked the cranberries) and leave to swell for 40 to 60 minutes.
Then dissolve on a small fire, mix with the remaining port and cranberries. Pour on the cooled plate, evenly distributing the cranberries on the surface, and put in the refrigerator for 2 – 3 hours to solidify.
In order to roast the pears, preheat the oven to 180 gr.
Pears cut into cubes or make such hemispheres. Transfer to baking dish.
Pour vinegar, sprinkle with olive oil and sprinkle with sugar.
Bake for 15 to 20 minutes until the pears are soft and the sugar on their surface melts. Lay them out on a napkin to remove excess liquid and allow to cool.
Meanwhile, cut the bread into small pieces.
Cut the pate into small cubes, too. To get a smooth cut, it must be done with a clean hot knife. Collect the canapes: first, put a piece of pear on the skewer, then carefully a piece of pate and bread.