): n. A chestnut preserved in syrup, usually eaten out of hand like candy or used as a topping for desserts.
Chestnuts are a common ingredient this time of year, so we thought we'd mention their french name, marrons, and take a look at one of the sweeter preparations...These suckers are expensive, for the fact that the process used to make them is extremely time consuming and difficult. The chestnuts (a French variety that's slightly different and sweeter than other commercially grown types) are poached and cooled several times, and a couple of threads on Chow.com lament the less-than-stellar results that come from trying to make them at home. But, if you want to give it a try...
Here's a recipe:
You can probably find marrons glacés at specialty stores this time of year. Any tips out there?
Related: Word of Mouth: Sabayon
(Image: Flickr member roboppy, licensed for use under Creative Commons)