Pate with Spiced Pears
Prep time
Cook time
Total time
Recipe type: appetizer
Serves: about 2 cups
For the Pate:
  • 1 lb chicken livers
  • 1 cup milk
  • 1 medium onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 tsp thyme
  • 1 cup butter (16 Tbs)
  • ¼ cup sherry
  • 4 Tbs capers
  • salt and pepper to taste
For the Spiced Pears:
  • 3 medium pears
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon
  • ¼ tsp ground cardamom
  • 1 Tbs butter
  • 1 Tbs Balsamic vinegar
  • 1 Tbs maple syrup
For the Pate:
  1. Place livers in a shallow dish and add the milk. Soak the livers in the milk for at least 2 hours.
  2. Drain and dry the livers.
  3. Add 3 Tbs butter to a large skillet and melt over medium high heat.
  4. Add onion and cook until translucent, about 3-5 minutes.
  5. Add garlic and cook until fragrant, about 1 minute more.
  6. Add the liver and thyme and cook until the livers are just browned on the outside but not cooked through, about 2-4 minutes.
  7. Add the sherry and cook until livers are just cooked through but still slightly pink in the center, about 5 minutes more. Remove one to check if you're unsure.
  8. Remove from heat and allow to cool for a few minutes.
  9. Place the livers to a blender or food processor along with the capers and 2-4 Tbs of butter (add more for a richer pate).
  10. Transfer the pate to ramekins and place in the refrigerator.
  11. Melt the remaining butter in a saucepan over medium heat. Cook until the butter begins to foam and the solids separate out. Strain through a fine mesh strainer or transfer to a heatproof dish and allow the solids to settle to the bottom.
  12. Spoon the clarified butter over the surface of the pate and refrigerate until solid.
For the Pears:
  1. Peel and dice the pears.
  2. Add pears to a small saucepan along with spices, butter, balsamic vinegar and maple syrup.
  3. Cook on medium-low heat until pairs are softened, 7-10 minutes.
  4. Serve the pate with the spiced pears.
Recipe by The Joyful Foodie at