Are Microsoft Volume Licenses Tracked

Chestnuts House

According to a recipe for talented Bergamot, original recipe here !

1kg peeled chestnuts (raw, frozen, in Picard)


2 liters of water

2kg of sugar cane

1 vanilla bean cut into small pieces

Preparation:

1 / Cook brown as directed on package (usually 8 minutes in a pan of simmering water - read the directions on the package).

2 / Bring water and sugar to boil in a saucepan with the split vanilla bean in half lengthwise and scraped. Boil 4-5 minutes then plunge into the chestnuts. It is best to place them in the basket cooking, it will facilitate the draining. Simmer 1 minute. Turn off heat and let stand for one day (24 hours).

3 / The next day, drain the chestnuts (by removing the basket). Bring to boil for 4-5 minutes and dive chestnuts. Simmer 3 minutes. Turn off heat and let stand for 24 hours.

4 / next day and next day, etc., repeat the same operation. The chestnuts will change their appearance, and will not air 'cooked' but 'preserved'. This time the confisage lasted 6 days at home.

After the last 24 hours of rest, out the chestnuts, put them on a tray covered with baking paper, pour the syrup cooking and let air dry for 24 hours.

Verdict: I'm past the glazing, having found it as delicious, we really enjoyed and it is a recipe I do it again next year with pleasure!