1. Put the wine, raisins and peaches in a pan

2. Bring the mixture to a boil and let it simmer for about 5minutes

3. Remove the pan from the heat and stir in the brandy

4. Leave the mixture to steep for 30minute
5. Dust the liver slices slightly in the seasoned flour

6. Heat the butter in a large shallow pan until it is bubbling

7. Add the liver slices and fry them briskly for about 2minutes on each side

8. Add the marinated fruit and juices and let it simmer for 1minute

9. Spoon onto a warm serving dish and sprinkle with the chopped parsley

10. Serve immediately

List of ingredients required:

4 tablespoons brandy
4 oz (115g) chopped dried peaches
3 oz (75g) raisins
3 oz (75g) butter
Plain flour seasoned with salt and pepper
1/2 pint (285ml) dry white wine
3 level tablespoons chopped parsley (garnish)
12 small thin slices of calf’s liver, about 1 and 1/4 lb (575g)