2 McIntosh apples, peeled, cored and thinly sliced

1 onion, thinly sliced

1 leek, white part only, thinly sliced

2 tbsp butter

6 tbsp (90 ml) sherry or Masala wine

6 cups (140 g) baby spinach

3/4 lb (340 g) chicken livers, trimmed

1 tbsp (15 ml) maple syrup

In a large non-stick skillet over medium heat, soften the apples, onion and leek in half of the butter. Add 1/4 cup (60 ml) of the sherry. Cook for 1 minute. Add the spinach and cook for 1 more minute, until the spinach starts to wilt. Season with salt and pepper. Set aside on a plate and keep warm.

In the same skillet over medium-high heat, brown the livers in the remaining butter for 2 minutes per side or until medium-rare. Season with salt and pepper. Set aside on a plate.

Deglaze the skillet with the remaining sherry and the maple syrup. Let reduce until thick and syrupy, about 1 minute. Return the livers to the skillet and toss to coat with the sauce. Serve the livers over the sautéed apples and spinach.

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