Winter in France means chestnuts, particularly roasted in a long-handled frying pan in the coals. Ever since my mother introduced me to the nuts as a child, they have had a special place in my heart. This winter melding of chestnuts, onions, and prunes is a common Alsatian dish. You can add celeriac to the delicious mix, or, if you like it a little sour, increase the vinegar or lemon juice.

　　

Ingredients

6 to 8 servings

　　1 pound canned, bottled, or fresh peeled chestnuts (see note)

　　1 pound pitted prunes

　　5 tablespoons sugar

　　4 medium onions, peeled and thinly sliced in rounds

　　4 tablespoons vegetable oil or unsalted butter

　　Salt and freshly ground pepper to taste

　　Juice of 1/2 lemon or 2 tablespoons vinegar

　　1/2 teaspoon ground cinnamon

　　

Step 1

Place the chestnuts and the prunes in a large pan in a single layer. Add water just to cover, and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool, and halve both the chestnuts and the prunes.

　　

Step 2

Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.

　　

Step 3

Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.

　　Cooks' Note

　　To prepare fresh chestnuts, freeze them for 24 hours. Pour boiling water over them, and let sit for 5 minutes. Using a sharp knife, shell and skin them.

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