Ingredients

• 8 tablespoons unsalted butter (1 stick)
• 2/3 cup minced onion
• 1 small green apple, peeled, cored and chopped
• 1 lb chicken liver, patted dry
• 1/4 cup port wine
• 2 tablespoons whipping cream
• 3/4 cup butter, room temperature (1 1/2 sticks)
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper
• salt & freshly ground black pepper

Instructions

1. Melt 4 tablespoons butter in large skillet over medium heat.

2. Add onions and saute until soft, about 5 minutes.

3. Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.

4. Melt 4 tablespoons butter in same skillet over medium-high heat.

5. Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.

6. Add livers to onion mixture.

7. Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.

8. Add Port and cream to livers and puree until smooth;cool.

9. Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.

10. Stir in lemon juice and season with cayenne, salt and pepper.

11. Pack pate into a crock or serving bowl.

12. Cover with plastic and refrigerate until chilled.