Clean the turkey liver and cut into cubes. Peel the onions and finely dice them. Fry the liver and onions vigorously in the pan with 20 g butter for 5 minutes and then cook over a low flame for 5 minutes.
Soak the gelatine and squeeze it out well. Add the remaining cold butter and egg yolk to the liver mixture and puree in the food processor or with a hand blender. Beat and fold in the cream, season with salt and pepper.
Peel the pear, cut into eighths, core and wrap with the Parma ham. Put the liver mixture in a pie dish and place the wrapped pears in the middle - as a core. The pie must be put in the refrigerator for at least 1 hour (better longer).
Sliced this delicacy goes very well with a fresh leaf salad and baguette. If you like, you can flambé the liver with 3 tablespoons of Williams-Christ pear brandy after searing and then cook it through on a low flame.
I`ve already made this liver pate without any core or omitted the ham and only added the pear. In order to save calories, I have also replaced the cream with low-fat substitute products (e.g. Rama Cremefine). Everything very tasty. A simple dish that is also very easy to prepare.
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