Marrons Caramelisés

Caramelised Chestnuts

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Even better than toasted chestnuts in their jackets are whole peeled chestnuts glazed with goose fat and just a little sugar, so they are tender and deliciously toasted on the surface. Happily chestnuts coincide with the cool-weather holidays and game season; they are perfect with roast turkey, goose, and almost any game, including venison, wild boar, and pheasant. Whole peeled steamed chestnuts are available in jars, but they tend to fall apart when you try to glaze them, even though they