Braised endive with framboise

1. Select belgian endives that are tightly closed and small.
2. 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.
3. Add 2 tablespoons of the framboise, the white pepper, and salt to taste.
4. Simmeri the mixture for 1 minute.
5. Transfer the endives with a slotted spoon to a serving dish and keep them warm in a preheated 250f oven.
6. Add the remaining 2 tablespoons framboise to the skillet, simmer the pan juices, stirring, for 1 minutes, and remove the skillet from the heat.
7. Swirl in the remaining 2 tablespoons butter, pour the sauce over the endives, and sprinkle the endives with lemon juice if desired.