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Compote de Marrons
Sugared Chestnuts
Preparation info
- Difficulty
Easy
Appears in
Published 1987
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.
Ingredients
- sweet chestnuts
- sugar
- lemon juice
Method
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