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March 10, 2013


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!

Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

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Napa, California, United States