Marrons Glacés


Introduction

Marrons Glacés are a type of candied chestnut, originating from France. They are a popular Christmas treat, and are often given as gifts.

Ingredients

– 500g chestnuts
– 1 litre water
– 500g sugar
– 1 vanilla bean
– 1 cinnamon stick

Method

1. Preheat the oven to 200°C.
2. Cut a slit into the flat side of each chestnut.
3. Spread the chestnuts onto a baking tray and roast for 15 minutes.
4. Remove the chestnuts from the oven and allow to cool.
5. Peel the chestnuts, discarding the skins.
6. Place the chestnuts, water, sugar, vanilla bean and cinnamon stick into a saucepan.
7. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
8. Remove the pan from the heat and allow the chestnuts to cool in the syrup.
9. Once cool, drain the chestnuts and store in an airtight container.

Potential changes & improvements

– You could use a different type of sugar, such as brown sugar or honey.
– If you wanted a stronger vanilla flavour, you could add more vanilla bean or use vanilla extract.
– For a different flavour, you could add other spices such as cloves or nutmeg.

What other food it works well with

Marrons Glacés can be enjoyed on their own, or as part of a dessert. Try serving them with ice cream, cake or pancakes.

Common Mistakes

– Not cutting a slit into the chestnuts before roasting – this will make them difficult to peel.
– Not peeling the chestnuts before boiling – the skins will make the syrup cloudy.
– Not simmering the chestnuts for long enough – they will not be properly candied.

Nutritional Information

Allergens: chestnuts

What other food it works well with

Marrons Glacés can be enjoyed on their own, or as part of a dessert. Try serving them with ice cream, cake or pancakes.


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