October: a new harvest of chestnuts and sweet ‘marrons’.

For centuries the chestnut tree has contributed to the economy of peasant communities. It was regarded as a type of “tree of bread” as the chestnuts were very nutritious and represented an expected source of calories right at the beginning of winter. Fresh chestnuts were mainly consumed boiled or roasted, but they were also preserved as a flour or dried, so that they could be stored for the many cold months when there was no other produce. With the recent exodus towards the towns, the chestnut tree, which represented a trustworthy source of both food and wood, has slipped into decline as, if it is not cared for carefully, it rapidly returns to its wild state. Its ‘rediscovery’ as one of the authentic woodland treats is thanks to the research of chefs who have looked for inspiration from the landscape and the changing of the seasons. October, the main month for picking chestnuts and marrons, is the ideal time to try the numerous dishes (traditional and modern) which use them as an important ingredient. The marron is a highly-prized variety of chestnut which is large and full of flavour: it is particularly suited to cakes and pastries. In times gone by the marrons were also called “bread of the dead” as they were given out to the congregation as they left church on the 1st November. They were a traditional offering – as delicious as an expensive biscuit – given to the children who went from house to house with a little bag to collect them. During the first cold days of the season Peck’s freshly candied ‘marron glacé’ are a seasonal sweet treat which should not be missed: huge, soft, perfumed with vanilla and covered in a thin and attractive translucent glaze - it takes several days’ preparation to bring them to this state of perfection.

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The marron chestnut cream was born accidentally as a way of utilizing the marrons which were broken during the marron glacé-making process. The marron cream is a high-quality jam, which can be enjoyed simply on bread or used as a filling for other desserts.

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Finally, so that you can enjoy sweet marrons later in the season, Peck offers them in two classic versions of the most traditional methods of fruit preservation: candied in acacia honey and soaked in Cognac.

details candied chestnuts in acacia honey >>

details chestnuts in cognac >>