Apple salad with chicken liver in Sauternes

Ingredients for 8 servings:

• 4 apples (Boskop), sliced
• 500 ml apple juice, naturally cloudy
• 1 small onion(s), red, very finely chopped
• 400 g poultry liver(s)
• 100 ml white wine (Sauternes or ice wine)
• 3 tbsp flour
• 2 tbsp butter, clarified
• Salt
• Sugar, according to taste
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and slice the apples, add the diced onions. Bring the apple juice to a boil, pour it over the apple slices, and mix well. Separate the apples and juice again (using a sieve). Divide the apple slices among plates (they look best if you fill them into small rings). Thicken the juice with a little cornstarch, pour it over the apple clusters, and let it cool. Peel the chicken livers, coat them in flour, and fry them in the clarified butter for about 5 minutes. Arrange them on the plates with the apple salad. Add the wine to the pan juices, reduce slightly, season with a pinch of salt, and pour it over the livers.