Braised Chestnuts with Pearl Onions and Prunes
Serving Size : 8

4 ounces bacon fat
1 pound chestnuts -- shelled and peeled
1 pound pearl onions
1 pint beef stock
1 cup port wine
1/4 cup brown sugar -- firmly packed
1 each bay leaf
1/2 pound pitted prunes
salt and pepper -- to taste

In a large skillet, heat 1/2 the bacon fat over medium heat and saute the chestnuts until lightly browned, about 7 minutes. Remove with a slotted spoon and reserve.

Add another tablespoon of the fat and saute the onions until lightly browned, about 5-7 minutes. Return the chestnuts to the pan and add the stock, port, brown sugar and bay leaves. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring gently several times. Add the prunes and return to a simmer. Continue to simmer, stirring gently several times for 30-35 minutes more until the liquid has formed a syrupy glaze.

Remove the bay leaves, season to taste with salt and pepper, and serve hot.

NOTES : This recipe may be made a day in advacne and reheated by adding more stock and cookin on low heat until the syrupy glaze has re-formed.