CALF'S LIVER WITH CARAMELIZED APPLES

Calf's Liver With Caramelized Apples image

Provided by Pierre Franey

Categories dinner, weekday, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 thin slices fresh calf's liver, about 1 1/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
4 Golden Delicious apples, about 1 1/2 pounds
3 tablespoons butter
2 tablespoons brown sugar
2 tablespoons corn, peanut or vegetable oil
2 tablespoons finely chopped shallots
1 tablespoon vinegar, preferably Balsamic vinegar
1 tablespoon finely chopped parsley

Steps:

Sprinkle the liver with salt and pepper. Dredge the slices in flour and shake off excess. Set aside.
Cut each apple into quarters. Cut away and discard the core and skin of each quarter. Cut quarters into thin slices. There should be about 5 cups.
Heat one tablespoon of the butter in a skillet and add apple slices. Cook over relatively high heat, shaking skillet and stirring, about 5 minutes. Sprinkle with brown sugar and continue cooking, redistributing the apple pieces, about 5 minutes. When cooked, apples should be caramelized; very little liquid should be left in pan.
Heat oil in a skillet large enough to hold the liver pieces in one layer.
Add liver and cook over high heat about 1 1/2 minutes to each side or until nicely browned all over. Transfer pieces to hot serving dish and surround with apples.
Add remaining 2 tablespoons butter and the shallots to the skillet in which the apples cooked. Cook briefly, stirring, and add vinegar. Bring to the boil and pour sauce over the liver. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 568 milligrams, Sugar 21 grams, TransFat 0 grams