2pears (Anjou, Comice or Bartlett, must be ripe but firm)
4small clusters of red or green grapes(3-4 grapes per cluster)
1 1/2tbspsalted butter*
3small 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.