Though chestnuts were once used primarily to keep the peasants alive, good chestnuts are very good and the aristocracy was quite happy to enjoy them, provided they were elegantly prepared. Marrons glacées are quite elegant, and were doubtless very popular at court. The recipe Mr. Vialardi presents looks involved at first glance, but actually involves brief steps over several days after the initial preparation, so it is fairly easy. And a jar of marrons glacées makes a fine gift!
Ingredients:
- Large perfectly blemish free chestnuts
- Sugar
- A kitchen scale
Preparation:
Take nice, large chestnuts and peel them, then boil them until tender in water that barely simmers. Drain them well and remove the inner peel. Weigh them, and put them in a bowl. Measure out as much sugar as the chestnuts weigh and heat it with the same weight of water until it comes to a boil.
Pour the resulting syrup over the chestnuts and let them rest for 24 hours.
The next day, drain the syrup back into a pot, bring it to a boil, reduce it some, and then pour it back over the chestnuts. Repeat the process five more times. The last day bring the syrup to a rolling boil, add the chestnuts, and cook them for 20 minutes, then transfer everything to a clean sterile jar, cover it, and let it cool.
Store the jar in a cool dark place.
Pour the resulting syrup over the chestnuts and let them rest for 24 hours.
The next day, drain the syrup back into a pot, bring it to a boil, reduce it some, and then pour it back over the chestnuts. Repeat the process five more times. The last day bring the syrup to a rolling boil, add the chestnuts, and cook them for 20 minutes, then transfer everything to a clean sterile jar, cover it, and let it cool.
Store the jar in a cool dark place.
