Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | ISBN 0-02-009078-1; 1994 |
This is one of the simplest desserts. Roasted chestnuts make a delicious fall dessert, especially when served with a dessert wine and dried figs.
2 pounds fresh chestnuts in their shells 1. Preheat the oven to 400-F.
2. Using a sharp knife, cut an X in the top side of the chestnut shell. Arrange the chestnuts in a single layer in a baking pan and place them in the oven. Roast for 20 minutes. Allow to cool slightly and serve warm in their shells. Shells will peel off easily.
From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:06) (159) Fido: Cooking