Braised endive with framboise

Yield: 6 servings

Measure Ingredient
1 pounds Small Belgian endives, trimmed and quartered lengthwise
5 tablespoons Softened sweet butter
¼ cup Eau-de-vie de framboise
\N \N White pepper
\N \N Fresh lemon juice (opt)

Select Belgian endives that are tightly closed and small.

In a skillet, cook the endives in 3 tablespoons of the butter over low heat, turning them to coat them with the butter, for 10 minutes. Add 2 tablespoons of the framboise, the white pepper, and salt to taste.

Simmer the mixture for 1 minute. Transfer the endives with a slotted spoon to a serving dish and keep them warm in a preheated 250F oven.

Add the remaining 2 tablespoons framboise to the skillet, simmer the pan juices, stirring, for 1 minutes, and remove the skillet from the heat. Swirl in the remaining 2 tablespoons butter, pour the sauce over the endives, and sprinkle the endives with lemon juice if desired.

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