One of the mysteries of the English language finally explained.
A chestnut preserved in and coated with sugar.
- ‘The idea of adding marrons confits (aka marrons glacés or glazed chestnuts) to the pears was inspired by the delicious crumble they currently serve at the restaurant, to which I went back on a couple of happy occasions recently.’
- ‘Sprinkle the brown sugar and the remaining chocolate and marrons glacés over the top of the batter.’
- ‘I told him about my passion for marrons glacés and he took me to the shop in the ninth which has been candying chestnuts since the Revolution.’
- ‘The verb ‘to candy’ today indicates a method of preservation using sugar syrup; candied fruit, marrons glacés, candied ginger, and candied angelica all use this process.’
- ‘It is also the occasion to rediscover the marron glacé of Ardèche and chestnut cream as well as other by-products, purée, flour, the sweet chestnuts which one crunches with an aperitif and even beer!’
French, ‘iced chestnut’.
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.