1. Put the strips of dried peaches in a bowl with cold water and leave them to soak during 30 minutes.
2. Peel the onion and cut it into rings. Heat up the oil in a frying pen, add the onion, the 2 spoonfuls of oil and sauté it during 5 minutes. Add the liver steaks, previously seasoned and turn them golden quickly over a high flame. Turn them over with a spatula, in order to do not burst them.
3. Add the spring of sage, a glass of water and cook over a low flame during 10 minutes. Add the strips of dried peaches, mix carefully, baste it in the wine and let it evaporate. Add salt and pepper if necessary, remove the spring of sage and serve immediately.