Ingredients
1 pint chestnuts, blanched
1/4 cup sugar
cinnamon, if desired
1 pint prunes
juice of 1/2 lemon
Stewed Prunes
1 pound prunes
1/2 cup wine
3 tablespoons sugar
2 lemons, sliced*
*When stewing prunes to be used with chestnuts, omit the lemon.
Directions
Cook chestnuts in boiling water until tender, but not broken (test with a fork); allow water to evaporate while cooking.
Stew prunes and add sugar, lemon juice and chestnuts; cook for a few minutes.
Serves 6.
Stewed Prunes
Wash dried prunes quickly in cold water. Place in saucepan and barely cover with water.
Set aside to soak for 1 to 2 hours.
Then cook in same water with wine and sliced lemon, cook over low heat until fruit is tender.
Serves 6.
NOTE: When stewing prunes to be used with chestnuts, omit the lemon.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Nature morte aux fleurs et fruits, 1888-90. | 
