Chestnuts In Syrup
Indulge in the sweet and nutty flavors of this delightful vanilla and chestnut syrup recipe. The combination of vanilla bean, sugar, and whole chestnuts creates a decadent treat that can elevate your dishes. This recipe is perfect for adding a touch of sophistication to your desserts or even as a unique topping for your morning pancakes or waffles.
— Constant Cookbook
Ingredients
- 1 1/2 cups sugar
- 1 cup water
- 1 whole vanilla bean
- 1/2 lb. peeled whole chestnuts, fresh or
- vacuum-packed
Instructions
- In a heavy saucepan, combine the sugar and water. Split the vanilla bean in half lengthwise. Using a sharp paring knife, scrape the seeds into the pan, then add the pod. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Bring to a boil.
- Add the chestnuts. (If using vacuum-packed nuts, separate them carefully so they don't break apart.) Bring the syrup to a simmer. Simmer until the chestnuts look translucent but are still firm, about 25 minutes for packaged nuts and a little longer for fresh ones. Remove from the heat and let cool.
- Transfer to a jar and store in the refrigerator. The chestnuts will keep for several weeks. Makes 1/2 lb.
- Adapted from <i>Williams-Sonoma TASTE Magazine,</i> &quot;Ode to the Chestnut,&quot; by Fran Gage (Holiday 2001).
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