Beef Liver with Carmelized Peaches and Onion Compote

In a non-reactive sealable container, marinate the beef liver in apple cider vinegar for at least 8 hours (or up to 24 hours).

Rinse the beef liver slices under cold running water and pat them real dry.

In a shallow bowl or plate, combine the arrowroot flour, salt and pepper. Mix thoroughly with a fork or whisk until very well combined. Dredge the liver slices in the arrowroot mixture and shake well to remove any excess. Set aside in a plate.

Place a heavy bottomed skillet (cast iron preferred) with one or two tablespoons of coconut oil to heat over high heat. When the pan is really nice and hot, add the liver slices and sear for about 45 seconds to one minute per side, just long enough for them to get a beautiful dark brown and crispy exterior. You might have to work in batches, depending on the size of your skillet.

Remove the liver to a plate, cover loosely to keep it warm while you work on the onion and peaches compote. 

Put your skillet back over the heat source and lower heat to medium-high; add another tablespoon or so of coconut oil and throw the sliced onions right in. Let the onions caramelize for about 10 minutes, stirring occasionally. 

When the onions have taken a nice golden coloration, add the peaches, ginger, rosemary, salt, pepper, vinegar and water. Continue cooking for 2-3 minutes, until the peaches become soft and creamy and the liquid is completely evaporated.

Kill the heat and place liver slices on top of the compote. Cover loosely and let sit for about 5 minutes just to warm up the liver and allow all the flavours to mingle happily.

Serve with your choice of side.