|4||Heads||Belgian endive, brown and damaged leaves removed, halved lengthwise|
|1||Each||Pear, cored, sliced into 16 segments|
|1||Tsp||Thyme leaves, chopped|
|To taste||Salt and white pepper|
|1||Tbsp||Fresh parsley, chopped|
|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.
15 Poppy House Road
Rio Vista, California 94571