Instructions: Saute the onions in the clarified butter over medium high heat for about 5 minutes (should be translucent). Add apples, saute until soft (3-5 min).

Add chicken livers and saute until just cooked (5 min, should still be pink in the center).

Add chiles and spices and brandy. Stir well and remove from stove. Let cool for 15 min.

Blend in food processor. Add butter chunks while blending; keep churning until well pureed.

Pour the mixture into an 8" lightly oiled loaf pan (I used teflon and didnt oil it). Cover with plastic wrap and let sit in fridge at least overnight. (I ate some leftover tonight and it was even better 3 days later, though the heat from the chiles was much reduced).

Place the pan briefly in hot water to loosen, then invert over serving plate. If you dont use all the butter, it will be pretty soft at room temps.

Serving Suggestion: Pate is traditionally served on a dark bread with mustard and small gherkin type pickles, or with sliced red onion.

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