Hello dear friends! But did you know that if in some nuts and fruits their natural moisture is replaced with sugar, then they can be stored for an arbitrarily long time? But this is unlikely, because this will make a great delicacy, but tell me, who can keep a great delicacy for an arbitrarily long time? The process in which fruits and nuts are saturated with sugar syrup and they produce unusually delicious sweets is called candied. Today we will sugarcoat chestnuts. That is, first we candy the chestnuts, and then glaze them with syrup; This dish is called "maron glace". I want to warn you that you will have to be patient and careful, but the result is worth the effort.
In addition to chestnuts, green walnuts that have not yet been shelled and retained juicy pulp or green almonds, as well as many other fruits, can be candied in exactly the same way.
Fruit for this process must be taken ripe, but firm with a pronounced aroma and sour taste, which will not disappear when soaked with a large amount of sugar. Best suited for sugaring are pears, plums, peaches, figs, apricots and pineapples. But the berries cannot be sugared - they will simply disintegrate in the syrup.
The general principles of the sugaring procedure are as follows - first we peel and pit the fruits, cut large fruits into pieces. After that, boil the fruit in water until softened and drain the water. Whole small fruits need to be pricked on all sides with a fork so that sugar penetrates better into them.
The candied process always takes place in several stages, since if the nuts and fruits are candied immediately in a syrup with a high concentration of sugar, the pulp of the fruits and nuts will shrink and harden.
The chestnuts that we are going to candied must first be peeled and boiled in boiling water. After that, we transfer them to sugar syrup and bring to a boil. Boiling will need to be repeated twice more at 24 hour intervals. Each time the syrup will become more and more concentrated.
In between boils, the chestnuts remain in the syrup and are slowly soaked in sugar. At the end of the process, the chestnuts must be allowed to drain and dry at room temperature.
You can leave our chestnuts matte, or you can dip them in fresh sugar syrup so that they are covered with a shiny glaze.
This recipe is suitable for both chestnuts and nuts. For fruits, the approach is somewhat different - more careful, since they contain more moisture and have tender pulp; they need to be sugared more carefully and for a longer time - sometimes up to two weeks. The concentration of sugar must also be increased every day.
Well, now the recipe for candied chestnuts. So:
Candied chestnuts.
We will need:
For 1 kg of candied chestnuts.
- Chestnuts - 1 kg;
- Sugar - 1 kg;
- Glucose or dextrose - 500 g;
- Vanilla extract - to taste.
Cooking like this:
First, sort out the chestnuts. Throw away rotten and broken ones. With a small sharp knife, cut the chestnut shell crosswise from the rounded side. We try not to cut the flesh.
We clean the chestnuts from the shell. For 2-3 minutes, put the chestnuts in a pot of boiling water. Then we take them out with a slotted spoon and then with a sharp knife, and if it is convenient and with our fingers, first remove the upper shell of the chestnuts, then the inner brown shell.
The next step is to soften the chestnuts. We put the peeled chestnuts in a pot of cold water and carefully cook them for about 15 minutes, but in no case should the chestnuts be allowed to burst. To check the readiness of the chestnuts, you need to prick the fleshy core with a needle or a thin skewer, and if the point goes in and out easily, the chestnuts are cooked.
The turn of the stage of candied chestnuts has come. Carefully, so as not to break the kernels, with a slotted spoon we shift them into a colander. We drain the water in which the chestnuts were boiled, and in the same pan we prepare sugar syrup. Let the syrup boil, put the chestnuts in it and bring them to a boil again. As soon as the syrup boils, remove the pan from the heat. Cover it with a lid and put it in a warm place overnight.
We continue candied chestnuts the next day. We put the pan with chestnuts and syrup on the fire and let it boil. As soon as the syrup boils, remove the pan from the heat. Cover with a lid and leave overnight again. We repeat the same thing on the third day, adding 6-8 drops of vanilla extract to the syrup before boiling.
The next step is drying the candied chestnuts. Carefully remove the chestnuts from the syrup and transfer them to a wire rack set on a tray. For 3-4 hours we put the candied chestnuts in a dry warm place - best of all in the oven on a minimum fire and with the door open. When the chestnuts dry, they will no longer stick together and will take on a matte look.
We glaze chestnuts. Preparing fresh sugar syrup. Pour some of the syrup into a bowl and cover the rest with a lid to keep it warm. Boil water in a separate saucepan and with a fork (not piercing, prying) lower the chestnuts for 20 seconds, first in boiling water, and then in sugar syrup. Transfer the glazed chestnuts to a wire rack. When the syrup becomes cloudy, pour a new portion. Dry chestnuts should be 3-4 hours. They need to be turned over from time to time.
Store candied chestnuts in layers lined with waterproof paper in an airtight box in a dry place. Well, serve in a clear plate to showcase the brownish glassy sheen. Really, beauty?
How do you like friends like these candied chestnuts? I agree, it's a bit of a hassle, but it's worth it, trust me! Leave your comments and so that culinary novelties do not pass you by!
Cook delicious!
The chestnut fruit is one of the most ancient food products. Since the Paleozoic, man has mined and used chestnuts and acorns for food. Chestnuts have accompanied Europeans throughout the history of Western Christian civilization and even during the great migrations of the Ice Age.
Already Isaiah and Homer spoke about chestnuts, and in the religion of the Celts this tree was considered sacred. Chestnut, along with laurel, grew in the protected forests of the pre-Roman era.
It can be assumed that the road to Marron Glace was paved with fruits candied in honey. The Greeks began to make them, placing figs in amphoras with honey. The fruit was soaked in honey, and in this form it was easier to store.
The Romans continued this tradition - they enjoyed drinking Greek wines with honey and water. Lucullus, for example, admired the exquisite taste of fruits candied in honey from the hives of Columel.
Throughout the Roman Empire, the chestnut spread as a foreign fruit culture brought by Caesar's legions. The Romans ate cakes made from dough mixed with chestnut flour. They called the chestnut "breadfruit" tree.
The technique of candied fruit was preserved in some medieval monasteries, the cradles of food and drink culture.
During the Renaissance, Florentine and Venetian ladies indulged themselves in this sumptuous dish. With what grace they took with graceful fingers a chestnut in glaze from the hands of a gallant cavalier!
The great Galician cookbook "Picadillo" tells how to make a compote of chestnuts and vanilla, the recipe of which existed back in those distant times.
The first ingredient is patience, as chestnuts are quite difficult to peel. Even more patience is required to cook them. And you need to do this so that they do not crack. Slowly concentrating the syrups one by one, you will inevitably lose your calm and want to leave the professional pastry shop. But whoever achieves the final result one day, a true triumph awaits.
Nowadays, this crop brings significant income, not only due to its high export value, but also due to the volume of chestnuts sold in its pure form and in the form of derivative products, especially candied ones. Natives of the mountain towns of the provinces of Lugo and Ourense know how profitable the chestnut trade is. Today, the traditional chestnut-based dishes of the ancient cuisine are being restored, which existed in those ancient times, when the chestnut was a staple food in Spain. This is how chestnut delicacies turn into elite gastronomy.
Rough wood chestnuts become the most expensive and refined sweet dish, which only people with a subtle and noble soul can appreciate. In front of Marron Glace is the same long road that a person has traveled before writing the Ninth Symphony or setting foot on the moon.
marronglelace.net
However, for chestnut, in addition to the word "marron", the word "châtaigne" is used. Different words - different nuts. Fruits denoted by the word Marron contain one nucleolus, while Châtaigne nuts contain two, sometimes three smaller nucleoli, therefore, the Marron variety is used to prepare glazed chestnuts - it is larger, and sugar is distributed more evenly on the surface and inside, and buyers, as a rule , attract those sweets that are larger in size.
People who are knowledgeable in this matter claim that they began to cook chestnuts in this way after the knights who returned from the crusades, in addition to gold, precious stones and various diseases, brought with them, among other things, a recipe for making sugar.
Honey for the preparation of such sweets is not suitable at all. It is believed that caramel-covered chestnuts began to be cooked in the fifteenth century in Piedmont. The earliest written mention of glazed Marron Glace chestnuts dates back to the seventeenth century, when François Pierre La Varenne (chef of the Marquis de Uxelles) published his book "Le parfaict confiturier" in 1667, where he described the preparation of chestnuts in the "tirer au sec" way. , which means "extracting nuts from sugar syrup".
(This book, by the way, was reprinted thirty times over a period of seventy-five years).
When cooking chestnuts, the most difficult and time-consuming task is to peel them from the shell and husk - previously this was done manually with a knife, which required great patience and several evenings spent discussing local and global events, then the chestnuts are boiled in strong sugar syrup, which gives them a characteristic lustrous finish.
Glazed chestnuts are eaten, as a rule, in the form in which they were cooked: the flesh becomes softer, but some individuals always lack something, and they begin to experiment, adding nuts to ice cream, then to cream, or to liqueurs, brandy, in this case, sugar dissolves in alcohol and a chestnut-flavored drink is obtained.
How to make marrons glacés at home
Boil the chestnuts until cooked, then peel them (but be careful: they will be soft, you need to peel both the skin and the inner skin without damaging the “body”).
Drain the water, weigh the chestnuts on a kitchen scale and place them in a bowl. Measure the same amount of sugar, pour water and put on fire. Boil.
Pour the resulting syrup into chestnuts and leave for 24 hours.
The next day, strain the syrup back into the saucepan, bring to a boil, then pour over the chestnuts again.
Repeat the process five times. On the last day, bring the syrup to a boil, add all the chestnuts, vanilla stick and cook for 20 minutes.
Preheat the oven to 250F (that's about 130C) and place a baking sheet with the candied chestnuts on baking paper.
This is a warm enough (not hot) oven that will dry our chestnuts for 45 minutes.
I also found this interesting article:
"What is Marron Glace? A product under this brand name cannot be classified as a confectionery. It is a "dream delicacy". It is made using a complex and laborious technology of maturation and fermentation from those grown in Galicia, in northwestern Spain, carefully selected chestnuts of the Castanea Sativa variety.This variety makes up only 10% of the total number of the world's cultivated plantings of this tree of the beech family.After culling, washing, peeling and glazing, the chestnut fruits turn into a high-quality product in a week, known in Europe as Marron Glace.
This product is truly exclusive: not all chestnuts can serve as the raw material for the production of Marron Glace, and not all confectioners are able to prepare this delicacy with such care and diligence, literally putting their whole soul into it. The process of preserving the product is also extremely complicated: the optimal combination of its consumer qualities, which determine the taste of freshness, can be preserved only for six months.
And then Marron Glace, like a rose, loses the petals of harmony, tenderness and freshness.
The Marron Glace SL family business began in 1945, when José Posada, from the small Galician town of Ourense, decided to establish a company for the export of dried fruits and raw materials. When the civil war ended in Spain, the family of entrepreneurs decided to start a chestnut processing plant. The key to the success of the nascent business was the fact that in this province and in the north of Portugal the main share of the world plantings of Castanea Sativa chestnuts is concentrated:
An immense respect for the gifts of the earth and the desire to give them additional value has always been a priority in this family.
José Posada, the founder of the dynasty, exported chestnuts to Brazil. After his death in 1961, his son José Posada completed the formation of a product called Marron Glace and exported it to half the globe.
The successor to the traditions, José Posada-son, the current president of the company, managed to turn the Cinderella chestnut into a princess of taste - Marron Glace. Today he begins to promote his products in Russia.
Currently, the family business of José Domingo Posada Gonzalez operates in the most difficult markets in the world: Japan, Mexico, Brazil, Portugal, USA, Germany. The company's product line, which includes Marron Glace, Bombon Glace, Marron en Almibar Ligero, Marron Glace al Brandy Torres, is promoted abroad through the channels of various partner companies.
For example, Marron Glace al Brandy is sourced through the network of the Torres Wine Association.
Today Marron Glace SL, in accordance with the strategy of moving into new markets, is betting on Russia. With annual sales of more than a million dollars and working closely with other companies, including Torres, one of Spain's largest viticulture and wine groups, the company offers new Russia products worthy of its unfading greatness.
They say that the industrial production of chestnut as a delicacy in France was established in 1885 by Claude Faugier. And from the split chestnuts, he made chestnut cream.
You can also make this cream at home.
To do this, you need to clean the chestnuts, boil them in lightly salted water for 30-45 minutes, then grind them in a blender or food processor.
Heat 150 ml of heavy cream (35%) in a saucepan, add a vanilla stick and 150 g of sugar per 1 kg of chestnuts, then add chestnut puree to the mixture.
Put on low heat and heat, stirring constantly. Add butter and sugar.
If the cream is too thick, add more cream.
Take out the vanilla stick, cool.
Chestnut cream is used for various desserts, ice cream, cakes and other pastries.
You can cook "drunk" chestnuts: pour 100 g of sugar into red wine, put boiled chestnuts and simmer for a while over medium heat until syrup is formed. Serve hot with whipped cream.
Marron glacés are chestnuts that are first peeled and then simmered in sugar syrup until they are translucent, brittle, and crystal clear. Traditionally, they are wrapped in gold foil, which is why they look like jewelry. Chestnuts are harvested in autumn and candied from summer until Christmas.The most difficult thing is to peel and divide the chestnut so that it resembles a whole fruit. Its uniqueness is that it is the only nut that can be made as sweet and soft as a gourmet candy.
Its texture is slightly reminiscent of dried apricots, with a slight sweet aroma and a slight "nuttiness" close to cashews.
In France and Italy, chestnut mania happens at Christmas, but in other seasons and days of the year, sugar-coated chestnuts can be a great treat.
If you are not yet in the ranks of fans of this chestnut miracle, then here are a few ideas where you can apply them:
- Decorate the cheesecake with glazed chestnuts and serve with orange curd.
- Make cookies a work of art by decorating with butter and chestnut pieces. A little dry ginger will give a more refined taste.
- Eat breakfast like a Frenchman: add chestnuts to oatmeal, sprinkle with cinnamon and live the day happily.
- Become a true connoisseur and eat glazed chestnuts separately with a cup of hot tea.
- Decorate French moiles by replacing candied fruits with chestnuts.
When did you start cooking chestnuts in sugar glaze?
There are two versions of who first started cooking chestnuts - Italians and Turks. Both are interesting and only create an even greater desire to try this exquisite sweetness - to taste history.
Italian-French history. The dish first appeared in chestnut-rich northern Italy and southern France when the first sugar was brought to Europe. Most likely, sweet chestnuts were prepared in Piedmont, at the beginning of the 15th century, and the first recipe for Marron glacés was recorded at the end of the 17th century in Versailles at the court of Louis 14. This is how the recipe of the poor became a court dessert.
It all started with the engineer Clément Faugier, who wanted to revive the economy of the region. He opened a line for the production of Marron glacés, the technology of which is still respected, so that Marron glacés from the province of Ardèche are authentic delicacy chestnuts, the dream of all gourmets and admirers of France.
These little lumps have become part of French history and culture. The chef of King Louis 14 wrote about them as the perfect sweet, and during the Second World War they saved so many families from starvation.
Now chestnuts are a street sweet for everyone, a delicacy covered in chocolate and wrapped in a 24-carat gold leaf, and one of Pierre Herme's favorite ingredients. If you want to try an expensive option, then know that such a chestnut is soaked in vanilla syrup and dried in the oven - not quite sweet, but completely expensive and French.
Turkish version. Most chestnuts can be found in Bursa, the fourth largest city in Turkey, where all the streets are filled with identical French sweet chestnuts, but here they are called kestane şekeri (keshtane-shehkeyri). The Turks have been preparing them since about the 12th century, and today chestnuts from Bursa can be brought in a small souvenir box.
The chestnut fruit is one of the most ancient food products. Since the Paleozoic, man has mined and used chestnuts and acorns for food. Chestnuts have accompanied Europeans throughout the history of Western Christian civilization and even during the great migrations of the Ice Age.
Already Isaiah and Homer spoke about chestnuts, and in the religion of the Celts this tree was considered sacred. Chestnut, along with laurel, grew in the protected forests of the pre-Roman era.
It can be assumed that the road to Marron Glace was paved with fruits candied in honey. The Greeks began to make them, placing figs in amphoras with honey. The fruit was soaked in honey, and in this form it was easier to store.
The Romans continued this tradition - they enjoyed drinking Greek wines with honey and water. Lucullus, for example, admired the exquisite taste of fruits candied in honey from the hives of Columel.
Throughout the Roman Empire, the chestnut spread as a foreign fruit culture brought by Caesar's legions. The Romans ate cakes made from dough mixed with chestnut flour. They called the chestnut "breadfruit" tree.
The technique of candied fruit was preserved in some medieval monasteries, the cradles of food and drink culture.
During the Renaissance, Florentine and Venetian ladies indulged themselves in this sumptuous dish. With what grace they took with graceful fingers a chestnut in glaze from the hands of a gallant cavalier!
The great Galician cookbook "Picadillo" tells how to make a compote of chestnuts and vanilla, the recipe of which existed back in those distant times.
The first ingredient is patience, as chestnuts are quite difficult to peel. Even more patience is required to cook them. And you need to do this so that they do not crack. Slowly concentrating the syrups one by one, you will inevitably lose your calm and want to leave the professional pastry shop. But whoever achieves the final result one day, a true triumph awaits.
Nowadays, this crop brings significant income, not only due to its high export value, but also due to the volume of chestnuts sold in its pure form and in the form of derivative products, especially candied ones. Natives of the mountain towns of the provinces of Lugo and Ourense know how profitable the chestnut trade is. Today, the traditional chestnut-based dishes of the ancient cuisine are being restored, which existed in those ancient times, when the chestnut was a staple food in Spain. This is how chestnut delicacies turn into elite gastronomy.
Rough wood chestnuts become the most expensive and refined sweet dish, which only people with a subtle and noble soul can appreciate. In front of Marron Glace is the same long road that a person has traveled before writing the Ninth Symphony or setting foot on the moon.
marronglelace.net
However, for chestnut, in addition to the word "marron", the word "châtaigne" is used. Different words - different nuts. Fruits denoted by the word Marron contain one nucleolus, while Châtaigne nuts contain two, sometimes three smaller nucleoli, therefore, the Marron variety is used to prepare glazed chestnuts - it is larger, and sugar is distributed more evenly on the surface and inside, and buyers, as a rule , attract those sweets that are larger in size.
People who are knowledgeable in this matter claim that they began to cook chestnuts in this way after the knights who returned from the crusades, in addition to gold, precious stones and various diseases, brought with them, among other things, a recipe for making sugar.
Honey for the preparation of such sweets is not suitable at all. It is believed that caramel-covered chestnuts began to be cooked in the fifteenth century in Piedmont. The earliest written mention of glazed Marron Glace chestnuts dates back to the seventeenth century, when François Pierre La Varenne (chef of the Marquis de Uxelles) published his book "Le parfaict confiturier" in 1667, where he described the preparation of chestnuts in the "tirer au sec" way. , which means "extracting nuts from sugar syrup".
(This book, by the way, was reprinted thirty times over a period of seventy-five years).
When cooking chestnuts, the most difficult and time-consuming task is to peel them from the shell and husk - previously this was done manually with a knife, which required great patience and several evenings spent discussing local and global events, then the chestnuts are boiled in strong sugar syrup, which gives them a characteristic lustrous finish.
Glazed chestnuts are eaten, as a rule, in the form in which they were cooked: the flesh becomes softer, but some individuals always lack something, and they begin to experiment, adding nuts to ice cream, then to cream, or to liqueurs, brandy, in this case, sugar dissolves in alcohol and a chestnut-flavored drink is obtained.
How to make marrons glacés at home
Boil the chestnuts until cooked, then peel them (but be careful: they will be soft, you need to peel both the skin and the inner skin without damaging the “body”).
Drain the water, weigh the chestnuts on a kitchen scale and place them in a bowl. Measure the same amount of sugar, pour water and put on fire. Boil.
Pour the resulting syrup into chestnuts and leave for 24 hours.
The next day, strain the syrup back into the saucepan, bring to a boil, then pour over the chestnuts again.
Repeat the process five times. On the last day, bring the syrup to a boil, add all the chestnuts, vanilla stick and cook for 20 minutes.
Preheat the oven to 250F (that's about 130C) and place a baking sheet with the candied chestnuts on baking paper.
This is a warm enough (not hot) oven that will dry our chestnuts for 45 minutes.
I also found this interesting article:
"What is Marron Glace? A product under this brand name cannot be classified as a confectionery. It is a "dream delicacy". It is made using a complex and laborious technology of maturation and fermentation from those grown in Galicia, in northwestern Spain, carefully selected chestnuts of the Castanea Sativa variety.This variety makes up only 10% of the total number of the world's cultivated plantings of this tree of the beech family.After culling, washing, peeling and glazing, the chestnut fruits turn into a high-quality product in a week, known in Europe as Marron Glace.
This product is truly exclusive: not all chestnuts can serve as the raw material for the production of Marron Glace, and not all confectioners are able to prepare this delicacy with such care and diligence, literally putting their whole soul into it. The process of preserving the product is also extremely complicated: the optimal combination of its consumer qualities, which determine the taste of freshness, can be preserved only for six months.
And then Marron Glace, like a rose, loses the petals of harmony, tenderness and freshness.
The Marron Glace SL family business began in 1945, when José Posada, from the small Galician town of Ourense, decided to establish a company for the export of dried fruits and raw materials. When the civil war ended in Spain, the family of entrepreneurs decided to start a chestnut processing plant. The key to the success of the nascent business was the fact that in this province and in the north of Portugal the main share of the world plantings of Castanea Sativa chestnuts is concentrated:
An immense respect for the gifts of the earth and the desire to give them additional value has always been a priority in this family.
José Posada, the founder of the dynasty, exported chestnuts to Brazil. After his death in 1961, his son José Posada completed the formation of a product called Marron Glace and exported it to half the globe.
The successor to the traditions, José Posada-son, the current president of the company, managed to turn the Cinderella chestnut into a princess of taste - Marron Glace. Today he begins to promote his products in Russia.
Currently, the family business of José Domingo Posada Gonzalez operates in the most difficult markets in the world: Japan, Mexico, Brazil, Portugal, USA, Germany. The company's product line, which includes Marron Glace, Bombon Glace, Marron en Almibar Ligero, Marron Glace al Brandy Torres, is promoted abroad through the channels of various partner companies.
For example, Marron Glace al Brandy is sourced through the network of the Torres Wine Association.
Today Marron Glace SL, in accordance with the strategy of moving into new markets, is betting on Russia. With annual sales of more than a million dollars and working closely with other companies, including Torres, one of Spain's largest viticulture and wine groups, the company offers new Russia products worthy of its unfading greatness.
They say that the industrial production of chestnut as a delicacy in France was established in 1885 by Claude Faugier. And from the split chestnuts, he made chestnut cream.
You can also make this cream at home.
To do this, you need to clean the chestnuts, boil them in lightly salted water for 30-45 minutes, then grind them in a blender or food processor.
Heat 150 ml of heavy cream (35%) in a saucepan, add a vanilla stick and 150 g of sugar per 1 kg of chestnuts, then add chestnut puree to the mixture.
Put on low heat and heat, stirring constantly. Add butter and sugar.
If the cream is too thick, add more cream.
Take out the vanilla stick, cool.
Chestnut cream is used for various desserts, ice cream, cakes and other pastries.
You can cook "drunk" chestnuts: pour 100 g of sugar into red wine, put boiled chestnuts and simmer for a while over medium heat until syrup is formed. Serve hot with whipped cream.
But did you know that edible chestnuts can not only be eaten fresh or roasted, but you can also make a very tasty and original delicacy from them? Today we will tell you how to cook candied chestnuts and surprise your guests with something unusual!
candied chestnut recipe
Ingredients:
- - 1 kg;
- sugar - 1 kg;
- vanillin - to taste;
- glucose - 500 g.
Cooking
First, sort the chestnuts, wash and discard the spoiled ones. Then we cut the shell crosswise and carefully remove the shell, trying not to damage the pulp. After that, put the chestnuts in a saucepan with boiling water and leave for 3 minutes. Next, take them out with a slotted spoon and remove the upper shell with a sharp knife. We shift the peeled chestnuts into a deep bowl, pour cold water over it and cook for about 15 minutes. Now carefully discard them in a colander and leave to drain. And this time we will cook the syrup: pour water into a bowl, add sugar, glucose and put on medium heat. As soon as the mixture thickens, spread the chestnuts and bring them to a boil again, and then remove from heat. We cover the dishes with a lid and put in a warm place for the whole night. The next day, repeat the procedure and after cooling again, add a few drops of vanilla extract to the syrup. Now we move on to drying the candied chestnuts. Carefully remove them from the syrup, transfer them to a wire rack and put them in a dry, warm place. When the chestnuts dry, they will take on a matte look and stop sticking together. If desired, you can glaze the chestnuts in fresh sugar syrup and dry well again. We store the finished delicacy in a dry place, laying them out in layers, lined with waterproof paper.
Delicious candied chestnuts
Ingredients:
Cooking
So, we carefully peel the chestnuts and remove the thin skin. Then pour the kernels with boiling water and cook over medium heat until softened. During this time, prepare the syrup. To do this, pour a little water into the ladle, add sugar and, stirring, bring to a boil. After that, boil the mixture for another 10 minutes, and then carefully lay out the prepared chestnuts and cook for 30 minutes. Then turn off the fire for a while, cool the mass a little and heat it again and simmer for another half an hour until the chestnuts become transparent. Now we put them in a glass dish, pour out the syrup, add rum and cool.
