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Sautée bacon, onion and garlic until bacon and onion are transparent.
Add apple, chicken livers and seasonings, cover pan and cook until the livers lose their pinkish colour.
Remove the cover and continue cooking, stirring occasionally until any excess moisture has evaporated.
Purée mixture along with butter and sherry in a food processor or blender.
Store in the refrigerator. If storing for several days, seal with a layer of melted butter before refrigerating.
It also freezes well.