Martin Sec Pears with Flavored Chestnuts

A Side Dish That Tastes Like Winter

Among the pleasures of winter, there’s that unmistakable aroma that fills the kitchen: baked fruit and roasted chestnuts. This recipe combines these two flavors in a dish that evokes snowy forests and cozy dinners: Martin Sec Pears with Flavored Chestnuts.

Ingredients

Martin Sec pears, small and rustic, are perfect for cooking. Their firm flesh and sweet yet balanced taste pair beautifully with chestnuts, which become even more flavorful thanks to extra virgin olive oil, fresh rosemary, bay leaves, and a touch of honey.

For the honey, I recommend chestnut or wildflower honey: its slightly bitter sweetness intertwines with the other aromas, offering a depth that recalls winter woodlands.

Preparation

1. Cook the pears: Wash the Martin Sec pears and, without peeling them, place them in a pot. Add water until it covers them halfway, a drizzle of oil, a pinch of salt, a sprig of rosemary, and a bay leaf. Cook over low heat until they become tender but still hold their shape.

2. Prepare the chestnuts: You can use either roasted or pre-cooked chestnuts. The important thing is that they are of good quality, with that authentic flavor reminiscent of a crackling fireplace.

3. Flavoring: In a pan, heat a drizzle of oil with a sprig of rosemary and a bay leaf. Add the chestnuts and let them absorb the flavors for a couple of minutes. Finish with a teaspoon of honey, stirring until a light and fragrant glaze forms.

The Harmony of Flavors

The pears, sweet and delicate, balance perfectly with the bold and slightly bitter taste of the chestnuts. The aromas of rosemary and bay leaf add depth and warmth, transforming simple ingredients into a rich and refined dish. Each bite is a reminder of winter: crackling fireplaces, woodland walks, and candlelit evenings.

How to Serve

This dish is perfect as a side but lends itself to many variations. You can pair it with roasted cauliflower or oven-baked Brussels sprouts to create a unique winter salad. Try adding Parmesan shavings or a drizzle of balsamic vinegar for an extra touch.

Why Try It?

This recipe is a celebration of seasonality, of authentic flavors that warm the heart. Perfect for a family dinner or to impress guests with something simple yet special.

Let yourself be enchanted by the combination of pears and chestnuts: it’s like bringing a piece of snowy forest directly to your plate. Let me know if this recipe has made you fall a little more in love with winter!

Ingredients

for 2 big portion (4 if you add a vegetable):

• 8 Martin Sec pears

• 400 g roasted chestnut

• a spring of rosemary

• 4 bay leaf

• sea salt

• olive oil

• 1 Tbsp chestnut or wildflower honey

Method:

1. Wash the Martin Sec pears thoroughly, leaving the skin on. Stand them upright in a tall pot. Add enough water to cover them halfway. Turn the heat to high to bring the water to a boil, then add a drizzle of olive oil, rosemary, bay leaf, and 1/2 teaspoon of salt.

2. Lower the heat and let the pears simmer with the lid slightly ajar until the liquids reduce and a sauce forms at the bottom. The pears should be tender but still hold their shape.

3. If you’re using pre-cooked or roasted chestnuts, they’re ready to go. Alternatively, boil fresh chestnuts in lightly salted water, peel them, and set them aside.

4. In a non-stick pan, heat a drizzle of olive oil with a sprig of rosemary and a bay leaf. Add the chestnuts and sauté them for a couple of minutes. Stir in a teaspoon of honey and a teaspoon of soy sauce, allowing the chestnuts to coat in a light and fragrant glaze.

Plating
Arrange the cooked pears on a serving plate and add the flavored chestnuts. Serve the dish warm.

Notes:

If you decide to add a vegetable like cauliflower or Brussels sprouts, chop them into pieces, season with olive oil and salt, and roast them in the oven at 200°C (400°F) for 20-25 minutes (longer for cauliflower). They’re best when slightly charred. Once cooked, toss the vegetables with the chestnuts and serve alongside the pears.