Where to buy 
Ingredients for 6 servings:
- 6 endives
- 50 gram butter (for non-dairy: replace with 50 gram margarine or oil)
- ½ liter natural apple juice (or natural orange juice)
- ½ tsp ginger root, finely grated
- 2 tbsp honey
- 2 tbsp pomegranate concentrate
- salt and pepper
Method:
- Remove the end of the root of the endive. Cut the endive in half lengthwise.
- Melt the butter in a flat wide pan. Place the endive cut-side down in the pan to brown for approximately 2 minutes on medium heat so that butter does not burn.
- Turn over the endives. Season with a bit of salt and pepper. Add honey, ginger, and apple juice.
- Bring to a boil. Lower heat. Cover pan and cook for 10 minutes. During cooking, sprinkle sauce from pan over endives.
- Remove cover from pan. Remove endives from pan. Allow ingredients in pan to evaporate until a thick sauce remains.
- To serve: Gently arrange endives on platter, cut-side up. Pour sauce over endives. Decorate by drizzling pomegranate concentrate over endives.
