Cook The Book: Endives, Apples, And Grapes – a delicious recipe with endives, tart-sweet apple, butter, clusters, rosemary, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the endives lengthwise in half. Cut the apple into quarters and remove the core. Peel off a thin strip of skin down the center of each quarter.
2
Put a large skillet (nonstick is best) over low heat and toss in the butter. When it's melted, put the endive into the pan cut side down and the apples skin side up. Add the grapes, scatter over the rosemary, and cook, undisturbed for 20 minutes, at which point the underside of the endives will have caramelized and the apples and grapes will be soft and perhaps browned. Gently turn everything over, baste with any liquid in the pan, and cook for 20 minutes more.
3
Transfer the ingredients to a warm serving platter or to individual plates and, using a sturdy wooden spoon or silicone spoon, scrape up the cooking sugars sticking to the bottom of the pan. You might want to pour a few spoonsfuls of water into the pan to help you nab the sugars and make a spare amount of sauce. Season the endive with salt and pepper, spoon over the
4
, and serve.
166
kcal
Calories
7
g
Fat
26
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 plump endives, 1 tart-sweet apple, such as Fuji or Gala, 1 1/2 tablespoons salted butter (if you can find butter with sea salt crystals, use it), 4 small clusters white or green grapes (in France, I like to use Muscat grapes), and more.
Yes, Cook The Book: Endives, Apples, And Grapes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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