Instructions: 1/2 Cup fresh blueberries (optional garnish) Melt the butter in a large heavy skillet and gently saute the scallions for 5 mins. Shake the flour in a plastic bag with the spices, salt and pepper. Drop the livers into the bag with the flour,shake them to coat well, and empty bag into a strainer set over a bowl. Shake the strainer to remove excess flour. Return the skillet with the scallions to the stov,raise the heat,and when hot add livers and cook, turning occasion-ally,for about 5 mins.or until livers are browned slightly stiffened. Remove them with a spoon and keep warm. Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and boil for 1 min. If you are using fresh blueberrie, add them to the sauce and simmer gently for another 2 or 3 mins, just long enough to heat the berries through without overcooking them. Arrange the livers on serving dishes and spoon the sauce over them. Serve immediately. 4 portions as an appetizer, 2 or3 portions as main course. This is not my cup of tea cause I dont like liver,bit if you do, it sounds to use fruit vinegars in salad dressings with nut or olive oils.

Fruit salads are also enhanced by a touch of fruit vinegar. I hope this helps you a little. I know its not much.. Bob in La Canada/Flintridge, Ca.

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