By Rivka Friedman
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped pear
1 teaspoon dried thyme
1 lb chicken or turkey livers, cleaned and kashered (see kashering recipe)
¼ teaspoon grated nutmeg
¼ teaspoon ground pepper
½ teaspoon salt
¼ cup brandy
¼ cup coconut milk or coconut cream
2 egg yolks
Chopped chives, for garnish
In a large sauté pan over low heat, add the olive oil and cook onion, pear, and thyme, covered, until pears soften.
Remove lid and increase heat to medium. Add the pre‐broiled livers and cook about 1 minute, just to let them mingle with the other ingredients.
Remove from the heat and allow to cool.
Add the nutmeg, pepper, salt, and brandy and puree in a food processor.
Add coconut milk and egg yolks, puree until smooth, and transfer to the refrigerator to cool completely.
Serve chilled with toast points and fresh chopped chives.