Put the trimmed livers in a small saucepan covered with water and bring to a boil. Reduce heat and simmer 15 minutes. Cool in liquid, then drain.
In a separate pan, heat 2 Tablespoons butter over a low heat until melted, add pancetta, shallots, fresh thyme, and chopped apples and continue cooking until apples are tender, about 5 to 7 minutes.
Deglaze pan with brandy, scraping pan, and cook about 1 to 2 minutes.
In a food processor, add livers, dry mustard, nutmeg, pinch of cloves, apple mixture, and butter, and pulse until pate is smooth.
Check seasoning, adding kosher salt and pepper to taste. Transfer into small ramekins.
Chill pâté until ready to eat. If pate will not be eaten within a day or two, add a thin layer of melted butter to the top to preserve it.