Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne.

Makes enough sauce to cover pancakes for 4 - 6 people.

1-1/2 cups water
3/4 cup brown sugar
1 cinnamon stick
Strip of fresh orange peel
1-1/2 cups peeled chestnuts

1. Place water, sugar, cinnamon and orange peel into a saucepan and stir until sugar dissolves.
   
2. Bring to boil and simmer 10 mins. Add chestnuts and simmer further 20 mins or until soft and cooked through. Remove cinnamon and orange peel.
   
3. Make a stack of warm pancakes, spoon over the sweet chestnuts and serve with marscapone.