Paté With Sweet And Sour Fruit

Preparation:

Preparation: Clean the liver, cut it into pieces, brown it for 7-8 minutes in a saucepan with 40 g of butter, the oregano, the onion, salt, pepper and blend it with the Marsala wine. Chop the ingredients and then pass them through a fine sieve; Incorporate the remaining creamed butter and cognac into the puree, pour into a bowl and leave to cool in the refrigerator. In a saucepan, boil the wine and vinegar with the mustard, sugar and ginger, peeled and cut into sticks, for 5 minutes. Add the dried apricots cut into quarters, the peeled and sliced kiwi, the pear into chunks and the grapes; cook for 2-3 minutes, add the currants and, after 3 seconds, drain the fruit. Reduce the cooking liquid over high heat until it becomes syrupy and pour it over the fruit; serve the croutons with a square of paté, a leaf of lettuce and a few pieces of sweet and sour fruit.