Whisky Marron

Ingredients
2 whole cooked marron
30 g butter
4 scallions -- chopped
1/3 cup whisky
2 tsp corn flour
1 tbsp lemon juice
1/2 cup cream
1/2 cup sour cream
1 tbsp chopped parsley
2 tsp lemon zest

Directions
Cut marron in two down the back.
Try and keep the pincers intact.
Remove all edible meat from marron and cut into bite sized pieces.
Wash meat and shells removing all intestines.
Melt butter in pan and add onions and whisky.
Reduce whisky by half.
Mix corn flour with a little water and add to pan.
Add cream, sour cream and lemon juice.
Bring to the boil.
Reduce heat immediately and add marron meat.
Cook until heated through.
Spoon meat and sauce into marron shells.
Sprinkle with combined parsley and lemon zest.

ENJOY