Omi Paula's glazed chestnuts

Serves 6

Peeling chestnuts is a chore, says Audrey Wagner. She suggests making this dish several days in advance, to allow plenty of time for peeling, then reheating it just before serving.

1 pound large chestnuts (about 30)

2 tablespoons butter

2 tablespoons sugar

Few drops of lemon juice

1/2 cup chicken stock, heated to boiling

1 teaspoon honey

Set the oven at 500 degrees. With a paring knife, remove a thin strip from the flat side of each chestnut. Transfer them to a rimmed baking pan and roast them for 15 minutes or until the skins are bursting off the chestnuts.

When they are cool enough to handle -- but still hot -- peel the chestnuts, removing the shells and brown skins.

In a heavy-based skillet that will hold all the chestnuts in one layer, melt the butter. Add the sugar and lemon juice and cook over low heat until the sugar melts and the mixture turns golden brown.

Immediately pour in the hot stock and stir to dissolve the caramel. Add the chestnuts and cook, turning occasionally, for 15 minutes or until they are tender and glazed. Add the honey and serve at once.

Note: If at any point the liquid cooks down too much before the chestnuts are tender, add a few spoonfuls of water and continue cooking. To cook ahead of time, leave some liquid in the pan so they won't stick during reheating. Turn the chestnuts in the glaze as you reheat them. Adapted from Audrey Wagner.