Ingredients
1 pint chestnuts, blanched
1/4 bean vanilla
1 cup water
1 pound sugar
Directions
Cook peeled, whole chestnuts covered with boiling water and a little sugar until tender, but not broken; drain.
boil sugar and 1 cup of water with vanilla bean until syrup colors, do not stir.
Dip chestnuts in the syrup at once; leave for 5 minutes and remove carefully with a silver fork, and place in a warm sieve in a warm place.
Next day, reheat the syrup and repeat the dipping and drying process.
When lifting chestnuts from the syrup, be careful they do not break.
Roll chestnuts separately in wax paper, or place them in a jar covered with boiling syrup; set aside.
They will keep indefinitely.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
