Ricette con le castagne: candied chestnut

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Elia Tabuenca García
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Here's how to prepare delicious Marron Glacé, to be enjoyed as a refined dessert at the end of the dinner, with which you will make your guests lick their fingers. Also because they are also suitable for those who have chosen the vegan diet.

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The cold is coming, and what greater pleasure is there than munching on hot chestnuts roasted over the fire after having painstakingly collected them in a wood? Cooked over the fire or in others 4 ways to cook chestnuts that we had already talked about, this typically autumn fruit has exceptional nutritional properties, in fact chestnuts are rich in mineral salts, vitamins and carbohydrates, for this reason particularly energetic. In addition to having a calming effect on the nerves, they are also laxatives.





So to avoid overdoing it, before devouring all your crop, set aside some to prepare delicious Marron glace, to be enjoyed as a refined dessert, at the end of the dinner, with which you will make your guests lick their fingers. Also because they are also suitable for those who have chosen the vegan diet.

Ingredients for about 30 marron glacé

  • 2 cups of brown sugar
  • a pinch of salt
  • 1 kg of fresh shelled chestnuts
  • 1 vanilla pod (alternatively a teaspoon of vanilla powder)
  • water

Preparation

First let's prepare it syrup. Combine 2 cups of water, sugar, salt and vanilla in a saucepan. We mix well and put to cook on the fire, medium, until bringing to a boil. Once the mixture has been boiled, lower the heat and cook for about 25 30-minute, stirring and being careful not to let it stick.

In the meantime that the syrup thickens, put the chestnuts in another pan, cover them with water and boil them on the stove. As soon as the water has boiled, we lower the heat and make them cook for 10 minutes. When they are cooked, drain them and let them cool under cold water. At this point we add the chestnuts to the sugar syrup, cover everything and do more cook for other 20 minutes. We remove from the heat. Let it cool to room temperature and then put it all in the fridge and let it rest overnight.

The next day we take the mixture and put it back on the fire, boiling everything again for about 15 minutes. After the necessary time, we do cool the chestnuts in the syrup and put them back in the fridge for another night.



The next morning we take the chestnuts back, remove them from the syrup gently, let them rest if possible on a grill for a few minutes and then place them in a fairly large glass jar, covered.



Finally our wonderful ones Marron glace they are ready. You can keep them in the fridge, and take them out at the right opportunity, (no more than 2 weeks) or eat them immediately and reward yourself for your effort and patience.

Buon appetite

Gloria Mastrantonio

Read all our articles on chestnuts

Read the 4 ways to cook chestnuts

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