Chestnuts and Honey



1 pound chestnuts
2 tablespoons acacia honey
Salt and freshly ground pepper

Yield: 4 servings


Peel the chestnuts and cook in boiling water until tender, about 20 minutes. Drain and pat dry. Warm the honey in a large pan over medium heat and add the chestnuts, stirring to coat. Stir until they have caramelized slightly. Season with salt and pepper to taste. Note: Serve this with any winter bird such as turkey, pheasant, or guinea hen.