Pork Liver with Spiced Apples

Spiced apples poached in red wine

1. In a saucepan, toast cinnamon, star anise, peppercorns, nutmeg and clove for 4 minutes. Add red wine, sugar, port wine, vanilla bean and orange rounds and bring to a boil. Add apples to the spiced red wine and simmer for 15 minutes. Turn off heat and infuse apples in saucepan for at least 1 hour.
2. You may keep the remaining syrup in the fridge in order to use it for other recipes.

Muscat reduction

1. In a saucepan, combine all ingredients and bring to a boil; then reduce heat and reduce liquid until texture is smooth and syrupy. Filter and set aside.

Pork liver

1. Place oven rack in middle position and preheat oven to 400°F (200°C).
2. In a heated skillet greased with clarified butter or sprinkled with Mycryo butter, sear slices of pork liver on each side until golden. Deglaze with 4 tbsp. (60 mL) of apple cooking juices.
3. Transfer to a roasting pan and finish roasting meat in the oven for 5 minutes. Season with salt and pepper.
4. Place a sliced apple on each dish drizzled with a little Muscat reduction along with a slice of liver.