Braised Endive with Framboise

• 1 pound belgian endive trimmed, quartered lengthwise
• 5 tablespoons butter, unsalted softened
• 1/4 cup framboise (raspberry brandy)
• 1 x white pepper
• 1 x lemon juice

1. 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.
2. Add 2 tablespoons of the framboise, the white pepper, and salt to taste.
3. Simmer the mixture for 1 minute.
4. Transfer the endives with a slotted spoon to a serving dish and keep them warm in a preheated 250 degrees F oven.
5. Add the remaining 2 tablespoons framboise to the skillet, simmer the pan juices, stirring, for 1 minutes, and remove the skillet from the heat.
6. Swirl in the remaining 2 tablespoons butter, pour the sauce over the endives, and sprinkle the endives with lemon juice if desired.

endive, butter, framboise, white pepper, lemon juice

Taken from recipeland.com/recipe/v/braised-endive-framboise-38661 (may not work)