Candied Chestnuts in Walnut Wine

When I read in Jean and Renée Nicholas’s La vie quotidienne en Savoie aux 17ème et 18ème siecles that the Duchesse de Mazarin, the beautiful Hortense, niece of the powerful cardinal, visited Chambéry in 1673 and consumed half a dozen carafines of chestnuts cooked in Italian wine, it gave me an idea that left the Kamman clan, who consumed it, rather happy. A tiny bit expensive but very nice.