Marrons Glaces. Anyone ever attempted making them???

Miss_Behaving

whatatwit wrote:

I have a recipe for Marron Glacés, where the chestnuts are boiled in syrup, left overnight in syrup and boiled up again next day, and again the next day. This results in a candied fruit.
To get a Glacé finish, they need to be dipped in a fresh solution of sugar syrup and slowly dried in oven.

I will post the actual recipe if you want it.

Yes please!

Debt_Free_Chick

jojo3 wrote:

Am I supposed to pick them off the tree rather than off the ground? They are very prickly!

Not from the tree - they are ripe when they fall to the ground. Even then, you can find the odd few that are not fully ripened, as the skin towards the base of the chestnut is still pale.

When they're on the tree, the prickly case is closed shut. As they ripen, it bursts open and the ripe chestnuts fall out. Eventually, the prickly case falls off the tree too.

You can find some prickly cases on the floor with ripe chestnuts still inside. I just rub my shoe over them. If the chestnut is ripe, the prickly case will burst open easily allowing you to collect the chestnut.

I've had pounds and pounds of chestnuts in the past three weeks as next door's tree overhangs my drive