Recipe by: adapted from Eat, Live, Travel, Write and French Fridays with Dorie
Serves: serves 2-4
Prep Time: Quick & Easy


2 large fuji apples

1.5 tablespoons salted butter

2 large heads of belgian endives

a handful of dried sultana raisins

a few walnuts

5 small rosemary sprigs

0 fine grey sea salt

2-3 tablespoons water

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1. Quarter and core apples. Using vegetable peeler, shave off thin strip of peel down center of each apple quarter, leaving remaining peel intact.

2. Melt butter in large nonstick skillet over medium-low heat. Add endive, cut side down, to skillet. Add apple wedges, 1 cut side down, to skillet. Add rainins and scatter rosemary sprigs over; cook uncovered, without turning or stirring, until endive is caramelized on bottom and apples are just tender, 15 to 20 minutes.  

3. Carefully turn endive, apples and raisins over; baste with liquid in skillet and cook until apples are very tender, 5 to 10 minutes longer. Add walnuts and season with fleur de sel and freshly ground black pepper.

4. Transfer endive mixture to platter. Add 2 to 3 tablespoons water to skillet, scraping up any caramelized bits, forming small amount sauce. Spoon sauce over endive mixture and serve.