1. Separate the endive leaves, separating the large leaves from the small.
2. Make a fairly dark caramel with the butter and sugar.
3. Add the large leaves, coat them in the caramel and deglaze with 2/3 of the citrus juices and seasonings.
4. Reduce until it returns to the caramel stage (about 15 minutes).
5. Drain in a strainer and repeat with the smaller leaves. Line individual molds with well-drained large leaves and fill with the smaller leaves. Fold the larger leaves over top and cover with a round, nicely-browned piece. Cook in a 200° C (400° F) oven for 6 minutes.

Presentation

1. Place on a plate with three triangles of caramelized endive.