Stuffed Belgian Endives
Whipped goat cheese meets the bittersweet taste of raspberry gastrique in these savory stuffed endives.
Ingredients
For the raspberry gastrique:
- 1 cup raspberries
- ½ cup sugar
- ½ cup sherry
- vinegar
- ⅓ cup water
- ¼ tsp. ground
- coriander
For the Stuffed Belgian Endives:
- 2 endives 12 leaves
- 12 oz. goat cheese
- 11/2 cups heavy cream
- 12 dried figs halved
- 1 pear diced
- 1 pomegranate deseeded
- ¼ cup raspberry gastrique
- ½ cup pistachios crushed
Instructions
- To make the raspberry gastrique, add all ingredients to a small sauce pot. Bring to a boil, then reduce the heat to low and allow to simmer and thicken for approximately 20 minutes.
- Peel the endive leaves from the core and trim, if necessary.
- Whip the goat cheese with a hand mixer while slowly adding heavy cream until you reach the desired consistency.
- Add the whipped goat cheese into a piping bag and pipe 1 ounce into each endive.
- Top each endive with 2 fig slices, 4 diced pear pieces, and 5 pomegranate seeds. Drizzle with raspberry gastrique and lightly dust with crushed pistachios.