Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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.

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