A Bursa-style winter dessert made by lightly roasting boiled chestnuts with honey and butter. Serve it warm alongside afternoon tea.
Cut a cross into the flat side of each chestnut. Boil them in plenty of water until the shells soften.
While they are still warm, peel the boiled chestnuts and remove the inner skins.
Toss the peeled chestnuts with the melted butter and honey, then spread them in a baking dish.
Bake in a preheated oven until the chestnuts are lightly browned. Sprinkle with cinnamon, if desired, and serve warm.
Important: Score the chestnuts with a cross before boiling so they are easier to peel. Ingredient: contains chestnuts. Allergens: contains milk and dairy products from the butter.
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