Since it was a new recipe that I cooked from the norm products. Spanish persimmons are being sold by us, and the photos in the magazine it looked just like the chocolate persimmon, which is now on the market from neighboring Abkhazia. The persimmons I took a strong, which bite like an Apple. Duck liver marinated in soy sauce and half the norm of brandy (I have cognac) for 15-20 minutes. At this time, the duck fat, finely chop and melt in a pan with a thick bottom, remove the cracklings with a slotted spoon. Persimmon cut into small pieces, chop in a blender. In melted fat in small portions to put the liver and fry until Golden brown, turning often (about 5-7 minutes). Ready liver put in a bowl to cool, sprinkle with half the norm of spices.

Soak the gelatine in 3 tbsp of water for 10 minutes, then heated in a water bath until dissolved, pour through a strainer to puree the persimmons, add the remaining half of the brandy and 1 tbsp of soy sauce, once again beat all with a whisk.

Rectangular form vystelit film. Further in the original recipe you need to put 1/3 of the liver, she is to pay 1/2 of persimmon, again 1/3 of the liver, the remaining apples, then the rest of the liver. Since I was making half of norm of products, I just mix the persimmon with the liver and all laid out in the form.

That's what happened in the end, persimmon somehow got a lot, and I put it in 2 small silicone molds.

Refrigerate at least 3 hours (I left overnight). When serving, remove from the mold, pour the remaining fat after frying the liver, sprinkle with spices, or decorate with slices of persimmon. My family liked it!