• 1 pound chestnuts
• Water
• 5 tbsp sugar
• 1 tbsp parve margarine
• 1 pound prunes
• Juice of ½ lemon
• ½ tsp cinnamon

1. Freeze chestnuts for 24 hours. Defrost in a baking pan for 2 hours. Pour boiling water over the chestnuts and let sit for 5 minutes. Then pick the nuts out of the water. Using a sharp knife, shell and skin.
2. Place in a saucepan and add water to cover, 1 tbsp of the sugar, and margarine. Cook until just tender (about 5 minutes). Cook, drain, and halve.
3. In another saucepan, place the prunes in water to cover. Cook 20 minutes. Add the 4 remaining tbsp sugar, lemon juice, and cinnamon. Add the chestnuts and cook 5 minutes more. Serve hot or cold.

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