Pomegranate paste

500 g chicken liver

150 g butter
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100 ml port

15 g gelatin

7 berries Juniper

4 shallots

2 cloves garlic

1 glass pomegranate juice

4 tablespoons balsamic vinegar

2 tablespoons fat (goose or others.)

1 tablespoons honey

pepper, salt

Chop onion half rings, peel and finely chop the garlic and fry them together on fat, not podrumyanivaya, until tender.

Cleanse the liver, divided into slices, put in the onions and garlic, cover and put out 5 minutes on low heat.

Grind juniper berries in a mortar.

Stir the onions and the liver, pour port, add the juniper, pepper, salt, 5 minutes to put out under the cover, and then leave for an hour and grind everything until smooth blender together with precipitated juice and butter, put into a mold and put into the cold.

Mix pomegranate juice with honey, vinegar, bring to a boil, boil over low heat until boiling twice.

Pour gelatin with water and allow it to swell, then mix with the hot juice and pour over pie.

Next, remove the pomegranate paste in the cold for another day at least.