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Oh, how sweet!

By Betty Hallock
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Each of these marrons glaces, a traditional Christmas confection from France, is like its own gift -- a plump candied chestnut perfectly glazed and tender. They’re wonderful on their own, lovely at the bottom of a Champagne flute with sparkling wine, and delicious served with cheese, especially a blue cheese, as dessert.

Corsiglia marrons glaces, about $38 for a box of eight; available at www.deananddeluca.com.

-- Betty Hallock

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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