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Japanese · Dessert
Kuri Amani Candied Chestnuts
Japan's answer to marrons glacés: peeled chestnuts faceted into neat hexagons, poached golden with gardenia pods, then simmered in syrup on two successive days and left to steep, so they turn tender, glossy and sweet to the centre by the third day.
- YieldServes 4, about 2 or 3 chestnuts each with extra for garnish
- Hands-on1 h 15 min
- Total2 d 3 h
- Difficulty
Ingredients
- 450 graw chestnuts, shelled and inner skin removed (about 700 g in the shell)
syrup
- 300 ggranulated sugar
- 480 mlwater
- 3dried gardenia pods (kuchinashi), 2 or 3; or 1 drop yellow food colouring, cracked
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