Name: Braised Endive with Framboise
Ingredients: 1 lb Small Belgian endives, trimmed and quartered lengthwise; 5 tb Softened sweet butter; 1/4 c Eau-de-vie de framboise; White pepper; Fresh lemon juice (opt)

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J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Belgian	Vegetables	6	Servings

INGREDIENTS

1	lb	Small Belgian endives, trimmed and quartered lengthwise
5	tb	Softened sweet butter
1/4	c	Eau-de-vie de framboise
		White pepper
		Fresh lemon juice (opt)

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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