Of all the foreign delicacies, one of the most famous is baked chestnuts. Walking the streets of Paris, you can buy this hot and fragrant dish at any shop or from a merchant's cart. In Russia, fried chestnuts, unfortunately, are not so common. This is due to the fact that only southern edible fruits are suitable for baking. You can buy them at the market or in the store and bake them yourself in the oven.
It is necessary
-
- 5 tablespoons of sugar;
- 1 kilogram of chestnuts;
- water;
- 5 pieces of sweets "Lady";
- 50 ml of cream.
Instructions
Step 1
Make two longitudinal notches on each chestnut. One notch on one side and the other on the other. This is necessary so that during baking the fruits are thoroughly baked, do not burst and peel easily enough.
Step 2
Prepare sweet water to soak the chestnuts. To do this, dilute three tablespoons of sugar in warm water, then wait for the water to cool. Pour the prepared fruits with this water, cover with a terry towel and leave them overnight.
Step 3
Drain all the water in the morning, and put the chestnuts themselves on a baking sheet and put in the oven, preheating it to 180 degrees and above. It takes about 40 minutes to bake the chestnuts.
Step 4
Remove the baking sheet to turn the fruit. You need to turn it over so that they do not burn. At the moment of turning, check them for readiness. To do this, take one chestnut, peel it and taste it.
Step 5
When the chestnuts are ready, they will be very easy to peel thanks to the notches made, it will be enough to gently press around the notch and lightly pull the peel. You can also use a knife for cleaning. It is easy for them to pry off the cut and extract the fruits from the peel. Peel the chestnuts and place them in a bowl.
Step 6
Make caramel. To do this, melt the candies and the remaining sugar, mix them together and cook over low heat, gradually adding cream and stirring the prepared mass. Stir all this until caramel is cooked. Add the peeled chestnuts to the resulting caramel and simmer them over low heat for about 15 minutes. Be careful not to burn the caramel. Add a little vanilla if desired. This will give the dish an unusual flavor. You can serve chestnuts both warm and cold.
