Chestnuts in syrup

The days get shorter, wool sweaters pop out of the wardrobes, and only the memory of the sweet summer warmth remains. Finally, autumn brings its gifts, and the chestnut is one of the best-known symbols of this season. What could be better than enjoying the delicacies that we can create with this splendid fruit?

Here is one of my recipes in which chestnuts play the role of the absolute protagonist.

CHESTNUTS IN SYRUP

Ingredients:

1 kg of chestnuts

700 gr of raw cane sugar

Cognac

Preparation:

Choose whole and intact chestnuts, peel them, and put them in boiling water for a couple of minutes to clean them easily.

Sterilize your jars and lids by immersing them in boiling water for 5 minutes, then extracting them with pliers and placing them upside down on a spotless cloth.

Prepare a syrup by boiling the sugar with about 3 dl of water and, when it falls on a plate with large drops, consider it ready.

Then add the chestnuts, mixing them very gently. Leave everything on the fire again until you can pierce the chestnuts with a needle, remove them from the syrup and transfer them into glass jars.

At this point, add, if you think it appropriate, a glass of cognac with syrup and let it all on the fire until you acquire the fluidity of honey.

Finally, pour it into the jars while still hot and seal tightly.

Keep at room temperature.

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Discover here other recipes with chestnuts: Castagnaccio Recipe