Maron Glace in Spanish

Category: Confectionery
Kitchen: spanish
Maron Glace in Spanish

Ingredients

chestnuts 500 g
sugar 400 g
cinnamon stick 1 piece
water 0,5 l

Cooking method

  • I'll make a reservation right away that in the Spanish recipe, as in the original French, vanilla is used, I don't really like it and replaced it with cinnamon.
  • First we need to peel the chestnuts. To do this, on the tops of the chestnuts we make a shallow incision, cross-to-cross. We put them in a deep bowl and pour boiling water over them, wait five minutes. Then we take out with a spoon one at a time and clean, removing the thin brown skin and all the veins, as well as "guests")). Attention! The chestnuts need to be peeled. while they are hot, you will not clean them cold anymore, so if the water has already cooled down in the process, add a new portion of boiling water.
  • Then boil the syrup from water and sugar, add a stick of vanilla or cinnamon (to taste). Boil the syrup for about 15 minutes.
  • Then add the chestnuts to it and cook over medium heat for another 15 minutes. Important! Make sure that the chestnuts do not open, if this process has started, reduce the cooking temperature (set to minimum). Remove from heat and forget about chestnuts for 24 hours. Then remove the chestnuts and place them on a baking sheet on baking paper and dry them in the oven at 125 ° C until a sugar crust forms. Chill and enjoy the chestnuts with a cup of aromatic tea.
  • note.
  • In the original French recipe, it is recommended to repeat the process of boiling the chestnuts three times, at intervals of 24 hours, until the chestnuts are transparent, and then dry them in the oven. You can also boil the syrup to a thick state and dip the chestnuts in it (I did just that, it tastes better for me) - there are many options. I have a recipe of Spanish origin)
  • a source 🔗

The dish is designed for

3 servings

Time for preparing:

24 hours

Note

I did not take the photo step by step, since everything is very simple and clear from the description

Scops owl
Marguerite, probably very tasty. This year I did not find chestnuts with us. I also postponed the recipes, but I failed to buy.
Margarita Aliyeva
taste like nuts in sugar)) they are very expensive in France, probably because of fiddling with them)))

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