Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)

Ingredients

• 1 pound canned, bottled or fresh peeled chestnuts
• 1 pound pitted prunes
• 5 tablespoons sugar
• 4 medium onions, peeled and thinly sliced in rounds
• 4 tablespoons vegetable oil or unsalted butter
• Salt to taste
• Freshly ground pepper to taste
• Juice of 1/2 lemon, or 2 tablespoons vinegar
• ½ teaspoon cinnamon

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    488 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 7 grams dietary fiber; 42 grams sugars; 3 grams protein; 116 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Place the chestnuts and the prunes in a large pan in a single layer. Add water to just 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.
2. Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
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.

• 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.

About 15 minutes