Michele Urvater

Chestnut, Onion, and Pear Sauté

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This sweet-savory winter dish of roasted chestnuts, onions, and fresh pears is wonderful with meats that are rich in flavor, like lamb or pork.

Ingredients

  • 1 onion
  • 2 jars (8 ounces each) whole chestnuts, roasted or plain

Method

  1. Mince the onion and chop the chestnuts. Core and peel the pears, then cut them into ½-inch dice.
  2. Melt the butter in a large skillet over medium heat until golden brown. Add the onion and sauté for a minute or so just to get them going. Add the red wine and cover the skillet. Simmer over low heat until the onion is tender and soft, about 5 minutes. Add the chestnut