To prepare fresh chestnuts, with a sharp knife, score a shallow X across the flat side of each chestnut, cutting all the way through to the meat. Soak in cold water to cover for 15 minutes, drain and spread out on a baking sheet in a single layer. Roast in a preheated 400°F oven, stirring once or twice, until the peels have curled open along the cut marks and the nuts give slightly when pressed, 10 to 12 minutes. Cool slightly, then remove the outer and inner peels.
Recipe courtesy of Williams-Sonoma.com