糖渍栗子是法国和意大利出名的甜品,其美味犹如糖衣炮弹,也就是这个季节才能买到。每次吃断货后,都下决心学做,不就是糖和板栗吗? 哈哈,想来容易,做起来难。第一是难点在去皮,第2是把糖浆煮入味而保持栗子的完整,第3是如何让其甜而不腻。意大利朋友帮我解决第一个问题,对他们来说是小菜一碟,窍门是先去硬皮后泡热水10分钟,就比较容易除去软膜;对于第2个难题,传统食谱的方法是以4天进行的,煮10分钟,离火,隔天又煮开,反复如此,直至糖浆煮干。这个方法掌握不好产生淀粉老化,口感像吃隔天土豆一样。我这个食谱是一次煮好,而加入柠檬解决第3个问题,COINTREAU带来酒香,做好后比任何市面上的 糖渍栗子好吃N倍。辛苦得到最好的回报。
以下是具体做法:
材料:750克去皮板栗,500克白糖,250ML 水,一个香草荚, 100ML COINTREAU, 一勺柠檬汁,加柠檬屑
put 500g granulated sugar in a pan with 250ml water. Heat slowly, stirring, until the sugar is dissolved, then add the vanilla pod and bring to the boil;
Drop the chestnuts into the hot sugar syrup. Bring up to a simmer and cook gently for 25-30 minutes or until tender (the time will depend on the size of the chestnuts). Add 100ML COINTREAU, 柠檬汁 in last 10 minutes.
Fish out the chestnuts and dry them in the oven or airing cupboard. Now they are ready to serve. Enjoy!
I dont' believe you would have surplus to store in an air tight container :)