1 ½lbsunpeeled quartered ripe pearscores discarded (about 4 ½ cups)
CHICKEN LIVER Pâté
1Tbsp.fresh thyme leaves
8Tbsp.cold unsalted butter
1 ½tsp.kosher salt
1/8tsp.freshly ground black pepper
Toasted brioche or baguette slicesfor serving
Snipped chivesfor serving (optional)
For Pear Buttter:
Place ingredients in Vitamix container in order listed and secure lid. Select Hot Soup program, switch machine to start and allow machine to complete programmed cycle.
Scrape mixture into a medium saucepan and simmer over medium-low heat for about 1 hour, stirring occasionally for first 40 minutes, and then frequently during the last 20 minutes as it thickens to avoid burning. Refrigerate pear butter until cool. Serve cold or at room temperature. DO AHEAD: Can be made up to 3 days ahead. Cover and keep chilled.
Heat olive oil in a large skillet over medium-high heat. Add chicken livers, shallots and thyme; cook, stirring frequently, until livers are browned on all sides, about 5 minutes. Add white wine, reduce heat to medium, and continue cooking until wine is absorbed and livers are cooked through, about 5 minutes more.
Pour whipping cream into the Vitamix container, then add the chicken liver mixture along with butter, salt and pepper. Secure lid. Select machine Variable 1, switch machine to Start and slowly increase to Variable 10; blend for 45 seconds. Transfer pâté to serving bowl or glass jar and press plastic wrap directly onto the surface to avoid discoloration. Refrigerate at least 4 hours before serving. DO AHEAD: Can be made up to 1 day ahead. Cover and keep chilled. Serve pâté with toasted brioche, pear butter and snipped chives.