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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando Roasted Marone Chestnuts a la Marina Zurlo About 6 to 8 chestnuts per person Crinella Pinot Noir Cut notch in chestnuts before roasting, so that that they won't explode. Place in roasting pan, with about 1/2" of water in bottom of pan. Roast in oven at 375 degrees for 1/2 hour. Remove to serving bowl. Fill a large glass or cup about half-way with a hearty red wine. Peel chestnuts and drop into the class, cooling the chestnut and warming the wine. Sip the wine, and remove a chestnut now and then for a real treat. Enjoy with our 2005 Glissando.

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