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CHESTNUTS
IN SYRUP
This is a very traditional dish served
in the northeast region of Spain. In order to maximize the flavor
of the chestnuts, they are placed in mason jars and stored for one
month in a cool, dark place. This way, they retain their color and
flavor.
Ingredients
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1
kg (2.2 lbs.) chestnuts, cooked and peeled |
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Syrup:
for each 60 cl (1.26 pints) water, add 300 g (10.5 oz.) sugar |
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Optional:
rum, aguardiente or liqueur, according to taste |
Preparation
To make syrup, combine water and
sugar, stirring until sugar dissolves. Optional: Add rum, aguardiente
or liqueur to syrup. Place chestnuts in mason jars and add syrup.
Let stand for about 15 days to a month. Chestnuts can be served alongside
assorted dry fruits, drizzled with syrup. |
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