8 endives, cut in half lengthwise

3 tablespoons (45 ml) butter

3/4 cup (180 ml) chicken broth

3 teaspoons (45 ml) maple syrup

2 tablespoons (30 ml) white balsamic vinegar (see note)

Salt and pepper

In a large non-stick skillet, brown the cut side of endives in butter.

Turn endives over and drizzle with broth, maple syrup and vinegar. Season with salt and pepper. Cover and simmer gently for about 20 minutes or until tender.

Place endives on a platter. Keep warm.

Reduce cooking juices until syrupy and pour over endives. Season with pepper.

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