Chicken liver with fruit

500 g chicken liver

10 g Parmesan cheese

1 head onions

1 persimmon

1 denticle garlic

1/2 apple

1/2 nectarine

1/2 orange (juice)

1 tablespoons brandy

1 tablespoons sugar

vegetable fat

pepper, salt

Rinse and dry the liver, pepper and salt, put in a pan with hot oil and fry until cooked, pour the brandy, ignite, 2 min flambed.

On another pan fry until browned onion and garlic, add sugar, stir, chop into cubes nectarine, add to the onions, put sliced same apple, persimmon, pour the orange juice, a couple of minutes to extinguish.

Coat with butter molds, put them in the liver, put a layer of stewed fruit and sprinkle with cheese and bake in a preheated 200 degree oven until browned cheese.

Chicken liver served with fruit in tins, or as a more interesting option - in orange baskets.