FOR THE CHUTNEY:
Put 2 oz of butter in a pot with 1 diced onion, 1/2 diced bell pepper, salt, pepper, paprika, dill plus any seasoning you prefer. Cook until the onion is translucent and add 1 cup of cognac, then cook for 3 minutes for the alcohol to evaporate. Add 1 apple or pear, grated
Add 1 lb 2 oz of chicken livers (sold in supermarkets) and 7 oz of butter. Cook until the livers are well done. Add 7 oz of cream and put everything in a blender, then blend. Allow to cool and make rolls using a plastic wrap. Put in the fridge.
Chop 1 cup of nuts of your liking. Cranberries, pumpkin seeds, almonds.
FOR THE CHUTNEY:
Put 8 or 10 figs cut in half (or quarters) in a small pot with 1 tablespoon of ginger chopped into sticks, 1 cup of sugar, 1/4 cup of white vinegar, salt and pepper. Allow to cook until achieving jam consistency. Otherwise, you may buy any chutney you prefer.
Decorate with physalis, and voilà!
