Country Liver Pate

• 3/4 c. butter or margarine
• 1 lb. chicken livers
• 1/3 c. minced green onions
• 1/2 lb. mushrooms
• 1 medium garlic clove, minced
• 1/2 c. dry white wine
• 1/8 tsp. hot pepper sauce
• 1 tsp. salt
• 3 peaches
• 6 large plums
• 2 c. raspberries
• 2 c. red wine
• 2 c. plus 1 Tbsp. water
• 1 c. sugar
• 1/2-inch cinnamon stick
• 1 tsp. cornstarch
• 1/2 c. whipping cream

1. Wash fruit.
2. Cut peaches and plums in half and remove pits. Place fruit in an enamel, glass or stainless steel saucepan.
3. Add the wine, water, sugar and cinnamon stick.
4. Cook, uncovered, until fruit is soft, about 30 minutes.
5. Put through a fine sieve to remove seeds.
6. Return liquid and fruit pulp to saucepan and reheat.

butter, chicken livers, green onions, mushrooms, garlic, white wine, hot pepper sauce, salt, peaches, plums, raspberries, red wine, water, sugar, cinnamon, cornstarch, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456338 (may not work)