2-3 apples, Granny Smith
3/4 lb. chestnuts
6 tbsp. apricot jam
2 tsp. water

Boil apples in water until skin peels. Score chestnuts and bake for 45 minutes until soft. Peel and chop apples and chestnuts. In saucepan heat all ingredients and serve.

Scoring: Take a knife and make an X on top of chestnut.