Endive Braised with Grapes and Pears - Wine & Spirits Magazine

Endive Braised with Grapes and Pears


  • 2 plump Belgian endives (bottoms trimmed)
  • 2 pears (Anjou, Comice or Bartlett, must be ripe but firm)
  • 4 small clusters of red or green grapes (3-4 grapes per cluster)
  • 1 1/2 tbsp salted butter*
  • 3 small sprigs rosemary
  • salt (preferably fleur de sel) and fresh-ground black pepper


  • Cut endive lengthwise in half. Peel, quarter and core pears.
  • Place a non-stick skillet on low heat. Add butter and, when it’s melted, arrange the endive cut-face down and pears core-side down. Scatter the grape bunches and rosemary on top.
  • Cook uncovered on low to medium-low heat, undisturbed, for 20 minutes. At that point, the endive underside should be caramelized, and the pears and grapes should be softening and possibly a bit browned. Gently turn everything over, and baste with any liquid in the pan. Cook on low for 20 minutes more.
  • Transfer the endive, pears and grapes to a warmed serving platter and season with salt and pepper. Return the pan to the heat and turn heat to high. Add a tablespoon or two of water (as needed) and scrape off the caramelized sugars in the pan, stirring it to make a sauce. Spoon the sauce over the endive and serve.
  • You can accompany the dish with a bloomy-rind blue cheese such as Cambozola and thick slices of grilled bread.


*The flavor of this dish can be altered by substituting extra-virgin olive oil, duck fat, lard or chicken fat (schmaltz) for the butter.

Berkshire Chef and Baker Amy Loveless is best known for her ten-year run at Suchèle in Lenox and, more recently, at the Dream Away Lodge in Becket, Mass.

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