Endive Boats with Sautéed Apple & Bacon Screenshot from America's Heartland Season 9 Episode 16
Ingredients
 Endive, belgian, leaves separated
 2 large tart apples, cubed
 1 red apple, julienne
 ¼ cup butter
 2 tsp cornstarch
 ½ cup cold water
 ½ cup brown sugar
Directions
1

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

2

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat.

3

Heat a medium skillet over medium-­high heat. Add diced pancetta to pan and fry until crisp. Transfer to paper towel-­lined plate to drain.

4

To assemble boats, spoon apple mixture into boat, top with a teaspoon of pancetta, and garnish with a few julienned slices of fresh apple.

Featured Recipes
Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
Recent Recipes

Ingredients

 Endive, belgian, leaves separated
 2 large tart apples, cubed
 1 red apple, julienne
 ¼ cup butter
 2 tsp cornstarch
 ½ cup cold water
 ½ cup brown sugar

Directions

1

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

2

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat.

3

Heat a medium skillet over medium-­high heat. Add diced pancetta to pan and fry until crisp. Transfer to paper towel-­lined plate to drain.

4

To assemble boats, spoon apple mixture into boat, top with a teaspoon of pancetta, and garnish with a few julienned slices of fresh apple.

Endive Boats with Sautéed Apple & Bacon
Share This