by

A Must in the Fall! My Mother's Flavor! Chestnuts Cooked in Their Inner Skins

A Must in the Fall! My Mother's Flavor! Chestnuts Cooked in Their Inner Skins

When fall comes around, I have to eat chestnuts cooked in their inner skins.
My mother used to make them for us ever year, but this year I've become a mother, too, so I inherited my mother's recipe.

Ingredients: 1 kg of chestnuts worth

Fresh chestnuts
1 kg
Bicarbonate of soda (baking soda)
2 tablespoons
Sugar
400 to 500 g
Rum or brandy
1/2 cup (100 ml)

Steps

1. Put the chestnuts in a bowl and cover with boiling water. Leave to cool. When the chestnuts have cooled enough to handle, peel the outer shells. If you cut into the bottom parts horizontally, they're surprisingly easy to peel. Leave the inner skins intact.
2. Soak the peeled chestnuts in a bowl of water.
3. Put the peeled chestnuts in a pot with enough water to cover and 1 tablespoon of baking soda. Bring to a boil, simmer for 15 minutes, then drain.
4. Add the chestnuts back to the pot with fresh water to cover and 1 tablespoon of baking soda, bring to a boil, and drain.
5. For the third time, boil the chestnuts in water to cover only (no baking soda) for 15 minutes. Drain, then soak in cold water for 2 to 3 hours.
6. Put the chestnuts back in the pot with a bit less water than before plus the sugar. Simmer until the liquid in the pan has reduced by about half. Add the rum just before turning off the heat.
7. Done.

Story Behind this Recipe

Every year when fall comes around, my mother makes these chestnuts simmered in their inner skins using fresh, big chestnuts. This year I've moved away from home, so I can't eat them... but when I saw big chestnuts, I couldn't resist the urge to eat them! So I decided to make my own!
One bite, and I feel so indulgent and happy.