Recipes Caramelized Endives with Apples Be the first to rate & review! More Holiday Vegetable RecipesPlus: More Vegetable Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 20 mins Total Time: 40 mins Yield: 4 Ingredients 1 Granny Smith apple—peeled, halved, cored and sliced 1/16 inch thick on a mandoline 4 Belgian endives, halved lengthwise 1 tablespoon unsalted butter 1 tablespoon vegetable oil Salt and freshly ground pepper 1/2 cup water Directions Carefully tuck 6 apple slices between the leaves in each endive half. In a large skillet, melt the butter in the oil over high heat. Add the endives, cut sides down, and cook over moderate heat until nicely browned, about 6 minutes. Carefully turn the endives. Season with salt and pepper and add the water to the skillet. Cover and simmer over low heat until the endives are tender, 12 to 15 minutes. Uncover and cook until the liquid has evaporated. Serve hot. Rate it Print