Yes, they're as wonderful as the song suggests. When chestnuts are roasted on a grill, they lose some of their starchy character and the flavor mellows to an earthy sweetness. Serve them with dried fruit and a hearty port.
SERVES AS MANY AS YOU WISH
| Chestnuts | |
| Salt, optional |
Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).
With a sharp knife, cut an X at the base of each chestnut. Watch your fingers, because the shells are slick.
Place the chestnuts on a small-mesh grill rack and transfer to the grill. Grill the chestnuts over medium-high heat for 3 to 6 minutes, rolling them around to cook evenly. The chestnuts are ready when the shells and bitter inner membrane gape open, and the shells turn brittle and more blackish than their usual toasty brown. The nutmeats will have turned from the color of cream to café that's very aulait. If grilling covered, cook the chestnuts for the same amount of time, turning once midway.
Pile the chestnuts in a bowl and cool just until you can handle them. Peel the nuts and, if you wish, dip them in a bit of salt before eating.