Compote de Marrons

Sugared Chestnuts

Preparation info
    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

November is the first chestnut month in Provence-baked & eaten still-hot from the fire or, as in this dish, cooked in sugar for a quick home version of marrons glacés.


  • sweet chestnuts
  • sugar
  • lemon juice


First score the chest-nuts and either bake them over a fire or in a low oven for about 20 minutes. Peel them while still warm and put them in one layer in a large heavy-based frying pan. Add enough cold water to come ½ way up the chestnuts and sprinkle with several spoonfuls of sugar. Bring to a very gentle boil and simmer for 15 minutes (until the liquid is reduced and syrupy and the chestnuts