1.
Boil the water with sugar for 5 minutes, so that the liquid somewhat thickens. In the meantime, pit the prunes, then add them to the syrup and cook for 3-5 minutes. Remove from the heat, flavour with rum and let it cool down while covered.
2.
Cut bigger chicken livers half and leave smaller pieces whole. Heat butter in a pan and lightly roast the chicken livers in it. Dust some flower on them, while roasting further and pour the fat cream to it.
3.
Add the prunes and 100 ml syrup, boil for 1-2 minutes. Next, salt and pepper. Sprinkle finely chopped parsley over it when serving. Combine the dish with steamed rice.
