- 2 pounds [1 kg] large chestnuts
- 1 1/2 cups [375 ml] broth
- 2 sugar lumps
- 1 ounce [28 g] butter
- Salt
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- Peel off the outer skin of the chestnuts with a sharp knife.
- Put the chestnuts in a pan in a moderate oven [400°F / 200°C] for a few minutes.
- This will dry the inner skin, which will come off easily.
- Put the peeled chestnuts in a saucepan just large enough to hold them.
- Cover them with broth and add the sugar and a little salt.
- Bring to a boil and add the butter.
- Cover and reduce the heat.
- Simmer without stirring for 1 hour.
- The chestnuts will remain whole and will have absorbed all the liquid.
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