Chestnuts in Orange-Scented Caramel

November, go harvest chestnuts in the mountains.

November is chestnuts season! Why not try this unusual recipe that combines them with lemon and orange juice?


  • 30 chestnuts
  • 50 g sugar
  • 25 g water
  • 2 oranges
  • 6 tablespoons Limmi lemon juice
  • 1 small glass of Grand Marnier


Cut across the chestnuts peel, place them in hot water, and boil them for about 10 minutes. Drain, cool, and peel them. Arrange the chestnuts in a pan filled with water, and let them cook for 20/25 minutes.

Meanwhile, in an aluminum pan, dissolve the sugar into the water and lemon juice over very low heat. Turn the pan to ensure the sugar dissolves and mixes in (do not stir it with a spoon!). To keep the sugar from crystallizing on the edges of the pan, brush them with a bit of hot water.  Add the juice of 2 oranges, turn the pan to mix it in, and turn off the burner.

At this point, take the chestnuts, dry and lay them in the pan with the caramel. Take the pan off the burner, pour in the glass of Grand Marnier (not directly over the chestnuts) and ignite it with a gas lighter. If the fire does not extinguish itself immediately, put a lid on the pan to smother the flames.
Serve it with a side of delicious vanilla or lemon flavored gelato or enjoy it as an after-dinner snack while sipping a glass of Port or Passito di Pantelleria.

Note: If you’d rather have roasted chestnuts, our expert recommends pairing them with your favorite young wine.