Marrons Glacé

Preparation info
    • Difficulty

      Complex

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 2–3 lb (1–1½ kg) chestnuts
  • 1 lb 10

Method

Marrons glacé are expensive to buy. They can be made at home, but the process is rather a long one. The chestnuts are first cooked and then soaked in a hot sugar syrup, which is slowly increased in strength as it penetrates the chestnuts.

Select best quality Spanish or French chestnuts, these are larger than English chestnuts. Make a small slit in the skin on the flat side of each chest