This dish is not a photogenic one at all & I meant to get this post up in March. However I saw some beautiful Belgian Endive yesterday so there is still time. I served this as an appetizer & we were shocked that the flavors. It could easily pass as a healthy dessert. Hope you enjoy!
adapted from Laura Calder
4 Belgian Endive
2 tablespoons butter
2 tablespoon of butter
2 tablespoons of Blood Orange Vinegar
1/3 cup Shiraz
Grey Salt & Pepper
Melt the butter in a braiser or saute pan over medium heat, add the sugar and vinegar and allow to thicken. In the meantime clean and quarter the endive. Once the sauce has thickened add the wine and endive, season with salt and pepper. Cover the braiser & let cook for 35 - 40 minutes (until very tender), turning several times.
Slice the peel and pith from your oranges. When the endive are almost ready, separate the oranges over the braiser incorporating the juice to your sauce. Toss gently and leave uncovered for 5 minutes & then add the oranges. Cook for another 5 minutes and serve.
If you can't find blood orange vinegar - red wine or champagne will do.