Nutritional information for fresh chestnuts
Peterson's Chestnut and Port Wine Pâté with Roasted Grape Sauce
Pâté: Heat the oil in a saucepan. Gently cook onion, garlic, and thyme until soft. Add port wine and stock and bring to boil. Remove from heat and stir in chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Cook over gentle heat until thickened. Spoon the pate into small molds and smooth surface. Refrigerate until needed.
Sauce: Combine wine, grapes, sugar, and cinnamon stick in saucepan. Place on high heat and cook until grapes are soft and sauce is thickened. Thicken with arrowroot slurry if needed.