Foie de Veau aux Peches

You guessed it, liver again.  The French sounds so much more elegant and I can trap the liver haters into looking.  Gotcha :)  Calf’s Liver with Peaches.

This is soooo good people.   Shallots and ham strips are sauteed in butter to top both the peaches and the liver.   As a bonus, I added a little balsamic syrup to swirl the liver in.   Yes!  No need to do without if you really hate liver; probably veal chops would work as well.

Calf’s Liver with Peaches

4 slices of calf’s liver

3 tbsp butter

2 large slices of smoked ham, cut into strips

3 shallots, thinly sliced

8 peach halves, in light syrup, drained

Salt and pepper

Balsamic syrup

Chopped fresh parsley

Saute the ham and shallots in the butter until the shallots wilt.   Remove and set aside.  In the same pan, saute the liver for about 2-3 minutes per side.   Remove from pan to serving plates.  Put the shallots, ham and peaches back into the pan and saute until the peaches are heated through.   Garnish the liver plate with the shallots, ham, peaches, parsley and balsamic syrup.

Wine suggestion:   A dark Rose

And here is a gratuitous picture of my cats, Quincy and Bandit, wishing they could fly.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

7 Responses to Foie de Veau aux Peches

  1. I could fill up on those peaches. Love the shot of the cats.

  2. jade says:

    LOL ,XD

  3. jade says:

    non seulement la nouriture est belle ,mais c’était aussi( Délicieux) <3 <3 <3

  4. this looks great-I’m a liver fanatic. Also, saw your ratatouille on SE, which also looks great. I love it when it’s cut in large, rustic chunks.

  5. Pingback: Foie de Voie a la Berlinoise | Cooking in Sens

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