Marron glacé Chopin, on a comfortable night Edna Pontellier dines alone, she describes marrons glacé as "just what she wanted". Candied chestnuts are a speciality of Bursa, Turkey, where they are called "kestane șekeri" 'chestnut candy'. Marron glacé A marron glacé (plural "marrons glacés") is a confection, originating in southern France and northern Italy consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own. Candied chestnuts appeared in chestnut-growing areas in northern Italy and southern France shortly after the crusaders returned to Europe with sugar. Cooking with
Preserved lemon an increase in the production of B-vitamins. Through fermentation B-vitamins, omega-3 fatty acids, and probiotics are made. B-vitamins have shown to be good for the gut. Additionally, food that is normally indigestible can be digested once the food has been fermented due to bacterial synthesis which allows the digestive tract to absorb more nutrients from the food (increased bioavailability). In contrast to the unpeeled lemon, the amount of vitamins within the preserved lemons is reduced, along with a loss of minerals and simple carbohydrates such as sugar and starch. It can be concluded that due to the preservation procedure of