Poultry liver with pear

A little experiment today. Liver with pear. I’ll admit it straight away: I’d never made it before. It turned out tender, in a light, slightly sweet pear “sauce”.

As usual here at Primitive Kitchen, this is an extremely simple and really quite basic dish. That’s why I recommend it for a quick supper or an early evening meal after a hard Monday.

All in all, a very successful adventure. So I recommend it 🙂

Recipe facts:

Preparation time: 20 minutes

Serves: 2 people

Calories: fruit is healthy, and liver probably is too

Ingredients for an experiment with poultry liver:

• 50 decagrams of poultry liver
• 5 shallots
• 2 large pears
• 2 slices of long-aged cured ham
• 1 tablespoon of plain wheat flour
• freshly ground black pepper
• olive oil
• salt

Recipe for liver with pears:

I washed the liver thoroughly and removed the veins and connective tissue. I dried it with a paper towel. I put it in a bowl and sprinkled it with freshly ground black pepper, salt and a tablespoon of flour. I mixed thoroughly so that every piece of liver was coated with seasoning and flour.

I heated olive oil in a frying pan and sautéed the finely chopped onion and ham. Just 2 – 3 minutes. Then I added the liver to the pan and fried it for about 6 – 7 minutes, stirring from time to time.

I peeled the pear and diced it. I added it to the pan and cooked everything over a medium “heat” for about another 10 minutes (setting 5 on a scale of 1 – 10 on my induction hob). After that, the poultry liver with pear is ready. You can add more pepper. It sits in a pleasant pear sauce and is slightly sweet. Best served with fresh dark bread. Enjoy!