Braised Belgian Endive and Pears

3 Tbsp Butter
1 Tbsp Sugar
4 Heads Belgian endive, brown and damaged leaves removed, halved lengthwise
1 Each Pear, cored, sliced into 16 segments
¼ Cup White wine
½ Cup Chicken stock
1 Each Lemon, juiced
1 Tsp Thyme leaves, chopped
To taste Salt and white pepper
1 Tbsp Fresh parsley, chopped
Procedure Steps
1. In a large sauté pan melt the butter over medium heat. When the butter is melted, sprinkle in the sugar and stir well to dissolve.

Place the endive in the butter-sugar mixture, cut side down. Cook until golden brown, about 5 minutes, lowering the heat if the butter starts to burn.


Turn the endives over and brown the other side, about 3 to 5 more minutes. Turn the endive back over and add the pear slices, then add the white wine and cook until reduced by half, about 2 minutes.

4. Add the chicken broth, cover and cook until tender and the endives can be easily pierced with a knife, about 15 minutes. If the pan gets too dry, add a tablespoon of water.
5. Uncover and add the lemon juice and thyme and bring to a simmer for 1 minute. Season, to taste, with the salt and pepper. Add the parsley, toss and serve.

TIP: If holding the endives before service, transfer them to a heat-proof dish and cover, then keep in a warm oven at 170° F.

Recipe thanks to Cajin Chef Ryan B.
Wakeforest, N.C.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063


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