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Carrola Holiday Fruitbowl With Wine and Roasted Chestnuts

This Holiday Fruit Bowl is a combination of fruits tossed with wine and lemon -- the roasted chestnuts are scattered around the fruit bowl to eat, along with the fruit. This tradition was started by my grandfather, who always tried to find a use for his homemade wine (besides drinking, of course). Today the homemade wine is replaced with any sweet red bottled wine.

2 to 3 pounds chestnuts

Fruit Bowl:
2 cups each green grapes, purple grapes, red grapes
4 or 5 Delicious apples, cored, peeled and sliced
4 or 5 pears, cored, peeled and sliced
4 or 5 tangerines, peeled and separated
3 cups shelled walnuts (not chopped, halved or whole)
1 lemon
1/4 cup any red sweet wine (more if you like a stronger flavor of the wine)

To roast chestnuts: Preheat oven to 375 degrees. With a sharp paring knife, carve an X on the flat side of each chestnut. Place chestnuts in a single layer on a large cookie sheet and bake for 20 to 30 minutes or until they split open and the meat begins to soften and brown slightly. Remove from oven, set aside.

In a large, preferably glass, bowl, combine all fruit and walnuts. Squeeze juice of the lemon over fruit and toss. Pour wine over fruit and toss second time. Place fruit bowl in the center of a large platter. Take unpeeled chestnuts and toss around the fruit bowl. Serve immediately.

The Secret: I was always told to go easy on the red wine; its purpose is to make a festive presentation.

Arlene Burnett

Thursday, November 18, 1999

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