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March 10, 2013

MARRON GLACE MADE EASY

5. Then simmer several times in saturated sugar cane syrup infused with vanilla, at least 6 times at intervals. Cool and then simmer.
4. Boil and them simmer for at least one and a quarter hour or until totally soft.
3. Peel and soak for another time to soften the brown skin and scrape.
2. Soak chestnuts overnight to soften shell in cold water.
1. Select the big and more rounded ones.

You can cover them with powdered sugar glace with a dash of vanilla if you like. Enjoy!

20 comments:

  1. Welcome back!.....a delicious marron glace....I love it!.....Abrazotes, Marcela

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  2. Good to see you back, can I come and try these please. Take care Diane

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  5. Welcome back! These are beautiful- I have missed your blogging!

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  6. Hey, you're back! Fantastic! Love Marrons Glace so can't wait to try this recipe.

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Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

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Napa, California, United States