Does anyone else think that the plural of marron glacé sounds better as marron glacés? Rather than marrons glacés?... or is it just me?
Oh! You know, I love that plate/saucer thing. I think it's so pretty...which is probably why we've never used them before, even though we have like a 20 piece set. Why? 'cause things can get pricey when they're made from fine bone china and platinum :D. But we have them anyway because...we have them.
|Day 1...actually the first 5 minutes.|
|Day 2/Day 3|
So. I'm pretty lazy...because I used packaged, roasted (but more like boiled though) and peeled chestnuts...which are no where near as good as fresh, fresh chestnuts (read: use fresh chestnuts instead~). But hey, it's so much easier.
... Aaaand maybe I finished 12-24 hours too early... but I kinda like the really glossy sticky-ness on the outside, even though that's not technically right...
Don't ask we why some of them got really dark. They did a tad... but then I think the camera did something weird. Eh.
150g of peeled and cooked chestnuts (if cooking and peeling yourself, start with 250g-300g)
1/2 cup of sugar
1/2 cup of water
1 tsp vanilla extract (or even better, vanilla bean)
Melt the sugar over low heat with the water and simmer for 5 minutes. Add the vanilla then the chestnuts and let it gently for another 10 minutes. Set aside for 12 hours. Then bring to the boil and simmer for 1 minute. Cool and set aside for another 12 hours. Repeat this process 3 or 4 more times in which all the liquid is absorbed. If not (like me, cause I like syrup) reserve the syrup for anything really (e.g. ice-cream, pancakes)
Serve by itself, use for mont blanc, on ice cream or as a garnish for other desserts.