1 lb Small Belgian endives,
-trimmed and quartered
-lengthwise
5 tb Softened sweet butter
1/4 c  Eau-de-vie de framboise
White pepper
Fresh lemon juice (opt)

Select Belgian endives that are tightly closed and small.

In a skillet, cook the endives in 3 tablespoons of the butter over low
heat, turning them to coat them with the butter, for 10 minutes. Add 2
tablespoons of the framboise, the white pepper, and salt to taste. Simmer
the mixture for 1 minute. Transfer the endives with a slotted spoon to a
serving dish and keep them warm in a preheated 250F oven. Add the remaining
2 tablespoons framboise to the skillet, simmer the pan juices, stirring,
for 1 minutes, and remove the skillet from the heat. Swirl in the remaining
2 tablespoons butter, pour the sauce over the endives, and sprinkle the
endives with lemon juice if desired.