Ingredients for 4 persons

  • 400 g blanched chestnuts, poached in a light syrup
  • 50g of butter
  • 40g of chestnut honey
  • 5 cl of Verjus from Périgord
  • 8 cl of old plum
  • four scoops of chestnut ice cream


In a frying pan, melt the butter, add the honey and lightly caramelize until you obtain a hazelnut color Add the chestnuts and roll them for two minutes in the caramel Deglaze with the verjuice and reduce completely Flambé with the old plum Spread in four plates hot and make a scoop of ice cream.

This recipe was developed by the Departmental Union of Chestnut and Chestnut Producers of Périgord, and the Hotel School of Périgord.