Osmanthus Stewed Candied Chestnuts
Autumn is peak season for chestnuts, which are rich in nutrients and can be enjoyed raw or cooked. Beyond soups and savory dishes, they also make wonderful little treats. Paired with fragrant osmanthus, these sweet, tender chestnuts are as lovely to look at as they are good to eat. Making a batch of sugar-preserved chestnuts by hand for the family is pure happiness.
Ingredients
chestnuts
200 g
osmanthus sugar
10 g
brown sugar
20 g
Instructions
1
Step 1
I bought small conical chestnuts for this recipe.
2
Step 2
Wash the chestnuts thoroughly, cut a small slit in the middle of each with a small knife, then boil in water for 5 minutes to make peeling easier when eating.
3
Step 3
Drain the blanching water, then add 500ml of fresh water and brown sugar, bring to a boil over medium heat.
4
Step 4
After about 20 minutes, add the osmanthus sugar and simmer until the sauce reduces, then it is ready.
5
Step 5
Let cool, sprinkle with osmanthus, and enjoy!
