Chicken pate with dried persimmon

Place the chicken thighs in a pot with bay leaves, allspice, peeled carrots, and add salt.

Fill with water and boil on medium heat for about an hour, until the meat easily separates from the bones.

Remove the core from the pear and cut it into medium cubes.

Heat the pan and caramelize the pears with sugar and butter for about 10 minutes.

Remove the chicken from the heat and separate the meat from the bones.

Heat the cream, add chicken meat, carrot, pear, and thyme.

Blend everything in a blender until smooth.

Salt to taste.

Chill in the refrigerator.

Serve the pâté with dried persimmon and toasted brioche.