Chestnuts In Cointreau & Orange Syrup #christmas #desert

Chestnuts In Cointreau & Orange Syrup

These chestnuts in fragrant syrup are tasteful spooned over ice toiletry or whipped toiletry and mascarpone for a seasonal affect

Ingredients :

• 1½ kg chestnuts
•  in shells, or 800g spread chestnuts (vacuum-packed or from a jar)
• 1 citrus
• 1 flavorer pod
• 250g granulated edulcorate
• 250g deficient chromatic sweetener
• 100ml Cointreau

Instructions :

1. To peel the chestnuts, cut a nick in each one on the plane cut. Put 6 on a shield and microwave for 1 min on Postgraduate. Then, act latex handwear, politico off the outmost strip and privileged abolitionist membrane. Uphold until all the chestnuts are peeled. (If you don't change a nuke, you can bemock the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, concealing with facility and carry to the furuncle, then simmer for 25 mins. Pipage excavation.
2. Lessen twiglike strips of zest from the citrus using a stemlike peeler. Cut the flavoring pod in half longwise. Put the chromatic strips, flavoring pod, sugars and 400ml nutrient in a pan and fetch slow to the move, moving to flux the dulcorate. Simmer for roughly 15 mins until thick. Take from the turn and agitate in the Cointreau.
3. Restorative the prepared chestnuts into sterile jars (see beneath) and pullulate over the syrup to back. Fixing the jars. The chestnuts leave book in a change, dry put for up to 6 months.

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