The recipes comes from a memory of a wonderful endive jam tasted in the North of France, land of origin of endives.
Ingredients for the endive jam
- 50g of butter
- 400/500 g of endives
- 2 onions
- 100 g of brown sugar
- 1 tbsp of balsamic vinegar
- 1 drizzle of lemon juice
- Salt pepper
Preparation of the endive jam (also known as Endive confit)
- Begin by removing the foot from the endives and possibly the wilted leaves. Cut the whole endives into thin slices. Peel and finely chop the onions. In a frying pan, melt the butter, then add the onions.
- After a few minutes of cooking, add the endives and the sugar.
- Leave at low heat, to caramelize for 5 minutes mixing gently. Cover the pan and simmer 20 to 30 minutes, mixing regularly until all the water has evaporated.
- The texture should no longer be too liquid, but sticky. Add the balsamic vinegar, salt, pepper and lemon fillet.
- Once the endive confit is cold, you can put it in a jar of jam and keep it cool.
How to use the endive jam
This endive jam goes perfectly with every good cheese but you can also match it to your most expensive foie gras at Christmas!