Endives with Oranges

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/3 cup red wine
  • Kosher salt and freshly ground black pepper
  • 2 oranges
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Directions

Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.

While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.

When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

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  • on April 18, 2012

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    Didn't like the red wine; it was 1 ingredient too many for us. Will try again without it,.

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  • on March 10, 2012

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    Very easy to do and delicious. Most people have a very limited exposure to endives, but the ones I served this to have really enjoyed it. The first time I made it, I trimmed the stalk as much as possible. This was a mistake, because it was difficult to turn the endives over in the pan without them falling apart. The second time I halved each endive through the stalk. Stayed together well in the pan and surprisingly, the stalk got tender enough to eat and enjoy. The sauce is delicious. Elegant vegetable dish that would be enjoyed by most individuals. Served it once with Laura's salmon, asparagus, and puff pastry entree. Delicious!

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  • on December 12, 2011

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    Really accompanied the Beef au Bleu wonderfully. Aromatic and the sweet & sour was great! Everyone at the table screamed for joy!

    people found this review Helpful.
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