Chestnuts and Prunes
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- Ready In:
- 1 (15 ounce) can chestnuts, drained
- 2 tablespoons butter
- salt and pepper (to taste)
- 1⁄8 teaspoon ground fennel
- 1 (12 ounce) package prunes (pitted)
- 1 cup ruby port
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon cinnamon
- Melt butter in large skillet.
- Add chestnuts, salt and pepper to taste and ground fennel seeds.
- Simmer for a few minutes until heated thoroughly and set skillet aside.
- Place prunes in a saucepan and add port, salt, pepper and cinnamon.
- Cook over low heat until tender, 8-10 minutes.
- Add prunes to chestnuts, mix together gently and simmer 3 minutes, to warm chestnuts.
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Submitted for Zaar World Tour 2005. I LOVE chestnuts. On the streets of New York City during the winter vendors roast them on the street and you can buy warm and fragrant little bags of them to keep your hands warm and tummy full while window shopping. Fond memories of Christmas in New York, but this particular recipe is a Christmas in Austria recipe (from a cookbook of countries along the Danube). You can serve them with crown roast of pork (I wouldn't, but then I'm a vegetarian). Have not tried this recipe yet.