Candied Chestnuts Marron Glace or 渋皮煮 shi-bu-kawani
A labor of love that is sure to please, Candied Chestnuts, are a fall favorite. The cool September morning is a reminder to go pick chestnuts. Donning a hat, gloves, and an old shawl, I make my way to the chestnut tree located behind the house at the foot of a small mountain. Picking just enough for us and leaving the rest for the Wild Boars, I head back home to prepare before the heat sets in.
1 lb. of Chestnuts (500 grams)
sugar ( 170 grams )
2 tsp. baking soda
1/2 cup of red wine
optional
a quarter piece of fresh vanilla or a stick of cinnamon
Soaking the chestnuts in water for an hour will make them easier to peel. It is important that you not cut into the meat of the nut, and be as gentle as possible when removing the peel. I start by making a small cut into the “crown” of the chestnut with a knife and then pull the hard shell off with the edge of the knife. You can also buy a special Chestnut peeler at your local home center. After you are finished, they should look like this.
Next cover the chestnuts in water and add a half a teaspoon of baking soda. Bring the nuts to a low simmer for about five minutes. Rinse the water, and repeat the process again. The second time I like to increase the amount of baking soda to a full teaspoon and increase the simmering time to ten minutes. Afterwards, I like to drain the water and gently inspect each chestnut with a paper towel to rub away loose residue and a small toothpick to gently lift away any stuck on residue without damaging the nut.
After cleaning all the chestnuts, add the nuts to a pot with half a cup of red wine, one cup of water, the sugar and your optional ingredients; if using. If you need, you can also add a little water to make sure the nuts are covered. Simmer again on low heat for about fifteen minutes. Stirring occasionally. The chestnuts are very fragile and easily damaged, as such I use a chopstick or a wooden spoon to help avoid damaging them when stirring. There are always a few casualties, however.
After fifteen minutes, you are done! I let them cool, and then refrigerate for two days for best flavor. If you can wait that is. Enjoy.
