Chestnut syrup: recipe at home
Chestnut syrup has an original flavor that is radically different from classic berry and fruit syrups.
Important! You can't make syrup from ordinary chestnuts, you need a special variety called Marroni, also known as edible chestnuts.
Syrup recipe + sweet chestnuts for cooking
For the syrup, you can use pre-cooked canned chestnuts or vacuum-sealed chestnuts.
Ingredients
Marroni chestnut - 1 cup
Water - 1 glass
Sugar - 1 cup
Vanilla - 1 pod
Orange zest - 1 tbsp.
Brandy - 60 ml
The method of preparation
Remove any cracked raw chestnuts, then rinse them.
Cut through the chestnut shells using one of the methods as in the photo below..
Preheat the oven to 220 degrees and place the baking sheet with the chestnuts in it.
Bake for about 45 minutes.
Then take the chestnuts out of the oven and let them cool slightly. Remove the shell and skin from the chestnuts while they are still hot.
If the paper skin sticks to the chestnut pulp, roll it between your palms until they split.
To make the chestnut syrup, combine 1 cup of water, sugar, grated vanilla bean and orange zest in a small saucepan.
Bring a saucepan to a boil and reduce the heat. Cook until the sugar dissolves, then remove from heat, let cool completely and strain.
Place 1 cup of roasted chestnuts in a clean, airtight jar and pour the prepared syrup over the chestnuts. Add the brandy and mix well.
Close tightly and put in the refrigerator. Wait at least 5-7 days before using the syrup.
After infusion, the chestnuts can be eaten and used in cooking.
Update: 22.08.2019
Category: Syrup recipes