Position a rack in the center of the oven and preheat the oven to 375 degrees.
Combine the apple cider and sugar in an 11-by-7-by-2-inch baking dish. Stir to dissolve the sugar.
Heat the butter over medium-high heat in a skillet large enough to accommodate the endive halves in one layer. (If you dont have a skillet that large, cook the endive in two batches.) When the butter is hot, add the endive, cut side down, and cook until lightly browned. Turn over, cooking no longer than 3 to 4 minutes on each side. Remove from the heat.
Arrange the endive cut side up in the baking dish and season with salt and pepper.
Add the pancetta to the skillet and place over medium heat. When the pancetta has rendered a few tablespoons of fat, increase the heat to medium-high and cook until crispy and evenly browned.
Distribute the pancetta and pan drippings evenly over the endive. Season with salt and pepper.
Cover the baking dish tightly with aluminum foil. Bake 35 to 40 minutes or until the endive are tender through to the core. (A skewer inserted into the center should slide easily in and out.)
Remove the foil and cook another 10 to 15 minutes or until the liquid is reduced by half. Meanwhile, whisk the cream, mustard and thyme together in a small bowl and season with salt and pepper.
Pour the cream mixture evenly over the endive and bake another 5 to 10 minutes. Let cool slightly, adjust the seasoning and serve.
1½ tsp. granulated sugar
2 Tbsp. unsalted butter
6 small Belgian endive, bases trimmed and halved lengthwise
3 oz. diced pancetta or bacon
Salt and freshly ground black pepper to taste
¼ cup heavy cream, at room temperature
1 Tbsp. Dijon mustard
2 tsp. chopped fresh thyme leaves
This article appears in Mar 1-31, 2007.