IPA Braised Endive with Blue Cheese and Asian Pear
Image of IPA Braised Endive with Blue Cheese and Asian Pear taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.
- 3 white endives
- 3 red endives
- 6 sprigs fresh thyme
- 3 shallots, peeled and cut in quarters
- 2 garlic gloves, smashed
- 2 bay leaves
- 2 sprigs fresh oregano
- ½ cup IPA
- ½ cup blue cheese crumble
- 2 Asian pears, peeled and cut into small wedges
- 1 Tbsp. agave
- 1 Tbsp. tarragon vinegar
- 1 Tbsp. extra-virgin olive oil
- 1 orange peel
- 1 lemon peel
- 1 tsp. fresh parsley, chopped
- Salt and pepper to taste
Preheat oven to 325 degrees F.
Marinade: In a medium bowl combine herbs, orange and lemon peels, IPA beer, garlic, shallots, olive oil, tarragon vinegar, and agave, stir marinade until smooth.
Trim bruised leaves from the endive, leaving whole.
In a baking dish, add endive and pears in a single layer. Cover with marinade and salt and pepper to taste. Cover with aluminum foil and cook for 1 hour at 325 degrees F.
Just prior to serving, sprinkle with blue cheese and chopped parsley.