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1
Melt half the margarine in a large skillet over medium-high heat. Mix together the apples and sugar and place them in the skillet. Allow the apples to begin caramelizing - do not stir for the first few minutes
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2
Once the apples are soft and brown, place them in a bowl and set aside.
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3
Melt the other half of the margarine in the skillet and add the shallots, with a pinch of salt and pepper - cook until they are soft and translucent.
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4
Add the chicken livers, season with salt and pepper and allow them to cook for a few minutes until the outside is firm but the interior is still red.
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5
Remove the skillet from the heat and add the Calvados (please be very careful and keep the skillet away from your face as the alcohol may flame up).
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6
Return the skillet to the stove and scrape the bottom of the pan to lift the flavor from any brown bits. Add the cayenne and lemon juice and continue to cook the livers through until the liquid reduces and the interior of the livers is slightly pink (use a scissor or knife to cut a piece open to check).
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7
Pour all the contents of the skillet into a blender, allow to cool.
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8
Add the apples to the blender and puree the mixture until it is completely smooth. Taste the mixture and, if needed, adjust the seasonings (i.e. add salt and pepper, add cayenne if you like it spicier, add more Calvados if you'd like it a little sweeter and add more lemon juice to balance the acidity).
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9
Store the mixture in your serving bowl and place in the refrigerator overnight to allow the mixture to firm up and develop its flavors.
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10
Serve at room temperature with toasted slices of baguette or crackers.
