Endives, Apples, and Grapes

Recipe By Dorie Greenspan

This recipe could not be simpler or more sublime. The fruits and endive are cooked slowly in salted butter — you turn them just once — until they are soft and caramelized. That’s it, except for scraping up the cooking sugars, and you need nothing more. The endive, known for its bitterness, keeps its hallmark flavor, but the apples and grapes become even sweeter under heat, so that sometimes you bounce between bitter and sweet and sometimes the flavors meld. It’s a remarkable dish.