Roast Chestnuts with Roses
A 15th Century Recipe.
400g (14oz) Roast chestnuts, prepared and peeled
2 Red roses
100g (3˝oz) Sugar
Salt and Pepper
75ml (3 floz) Marsala or other aromatic wine
Heat the roasted chestnuts in a saucepan with the wine
cook until all of the liquid has been absorbed.
Place the salt, pepper and sugar into a large bowl, add roast chestnuts and blend.
Divide into 6 portions and put each portion on a white nice napkin.
Divide rose petals in 6 parts, put on chestnuts and close the napkins.
Serve immediately.
Serves 6.
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