LOCATION: Recipes >> Preserving >> Chestnuts 02
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Chestnuts 02
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Chestnuts or Marrons Glaces
cooked and peeled chestnuts
juice of 1 lemon
1 cup sugar
1 cup water
1/4 tsp cream of tartar
1 to 2 Tbsps cognac
granulated sugar
Soak chestnuts in water and lemon juice overnight.
Next morning drop chestnuts into boiling water or milk. Simmer
until tender but firm. Drain chestnusts and discard water or milk.
For every cup of nuts, make a syrup by cooking to 238F the water,
sugar and cream of tartar.
Drop nuts into boiling syrup and simmer for about 10 minutes. Remove
from heat and let stand, covered, for 24 hours. Drain nuts reserving
syrup. While preparing sauce, put nuts in a 250F oven to dry. Reduce
the syrup until it is very thick. Place nuts in jars. Add cognac
to each jar.
Fill jars with syrup and seal. To candy the nuts they must be dried
not once, but three times, dipping them between dryings in the
reduced syrup. After final drying roll them in sugar.
Store in tightly covered tins.
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