Caramelized and Pickled Chestnuts
Karamellisierte und eingelegte Maroni is a recipe featuring fresh ingredients from the pickling category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg medium-sized chestnuts
- 750 g sugar
- 1 l water
- 200 ml wine spirit (70%)
- 200 ml brandy
- 2 packets vanilla sugar
- 2 Cinnamon sticks
- 10 cloves
- 200 g dried apricots
- 600 g chestnuts
- 1 vanilla pod
- 150 g sugar
Instructions
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1.
Prepare chestnuts for pickling:
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2.
Score chestnuts crosswise, place on a baking sheet and roast at 250°C for 30 minutes. Peel the chestnuts whole.
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3.
Simmer sugar with water in a pot over low heat for 20 minutes until syrup cools. Pour brandy and wine spirit into the syrup. Add vanilla sugar and spices, mix well, cover and let steep for 4 hours. Layer chestnuts and apricots in prepared jars, fill with syrup, seal tightly. Store in a cool place and consume after 3-4 months.
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4.
Score chestnuts crosswise, bake as above, then simmer in ½ l water with the split vanilla pod for 45 minutes until soft, peel. Heat sugar in a pan, melt it, and caramelize whole chestnuts in it.
