This Easter, I was really interested in making things involving fruit. With everything in bloom these days, it just seemed appropriiate! This is yet another treasure found in Dorie Greenspan´s, ¨Around My French Kitchen¨. Maybe you will like it too 😉 The original recipe called for two plump endives but mine were small so I used four!
2 large endvies or 4 small ones
1 tart/sweet Apple like Granny Smith or Fuji
1.5 tablespoons of salted butter
4 small clusters of Green seedless grapes
4 small Rosemary sprigs
Salt and freshly ground pepper
Cut the endives in half and cuts the apples into thick wedges. You can slice them into quarters or make the wedges smaller and cut them into eighths. I found the wedges to be really big so I did the latter. Peel off a thin strip of skin down the center of each wedge.. Using a large, non stick skillet, melt the butter on low heat. When it is melts, put in the endive, the cut side facing down, and the apples skin side up. Add in the grapes, sprinkle in the rosemary and cook, undisturbed , for 20 minutes.
After the 20 minutes, the endives will be caramelised and the fruit will be soft and could be a bit Brown. Don´t worry,.. the Brown part won´t affect the flavour! Carefully turn everything over, baste, and let it cook for another 20 minutes. Seve on a warm serving platter.
Enjoy! xxx Natascha