Chestnuts In Cointreau & Orange Syrup
These chestnuts in fragrant syrup are tasteful spooned over ice toiletry or whipped toiletry and mascarpone for a seasonal affect
Ingredients :
- 1½ kg chestnuts
- in shells, or 800g spread chestnuts (vacuum-packed or from a jar)
- 1 citrus
- 1 flavorer pod
- 250g granulated edulcorate
- 250g deficient chromatic sweetener
- 100ml Cointreau
Instructions :
- To peel the chestnuts, cut a nick in each one on the plane cut. Put 6 on a shield and microwave for 1 min on Postgraduate. Then, act latex handwear, politico off the outmost strip and privileged abolitionist membrane. Uphold until all the chestnuts are peeled. (If you don't change a nuke, you can bemock the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, concealing with facility and carry to the furuncle, then simmer for 25 mins. Pipage excavation.
- Lessen twiglike strips of zest from the citrus using a stemlike peeler. Cut the flavoring pod in half longwise. Put the chromatic strips, flavoring pod, sugars and 400ml nutrient in a pan and fetch slow to the move, moving to flux the dulcorate. Simmer for roughly 15 mins until thick. Take from the turn and agitate in the Cointreau.
- Restorative the prepared chestnuts into sterile jars (see beneath) and pullulate over the syrup to back. Fixing the jars. The chestnuts leave book in a change, dry put for up to 6 months.
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