[Sca-cooks] glace chestnuts

[Susan Lin]

I have not done any research as to whether they are period but I like
to think that this is a preservation method that might be close.

I did not use a recipe but this is what I did:  I made a simple syrup
of half sugar and half water. Peeled the chestnuts - I think they were
raw but I could be mistaken and they might have been lightly roasted
or boiled. Regardless, I put them and the simple syrup in my small
crockpot, on low. And left them there for 24 hours. Make sure you have
enough syrup to cover them. Then I let them cool, in the pot. Next I
turned the pot back on low for another 24 hours.

My understanding of "glace" is to ty to convert the object into a
sweet confection by replacing some of its moisture with the simple
syrup. Think a version of brining.

That is what I did and my mother loved them. And since I made them for
her I was pleased. I'm sure people will now try to correct me and tell
me I'm wrong but again, you asked what I did.

I hope you try it and it works for you. Let me know if you make any
adjustments and how they work out.

Shoshanna

On 11/18/10, Stefan li Rous <stefanlirous at austin.rr.com> wrote:
> Last Monday, Susan Lin commented:
> <<< I've even used mine to make glace (pardon the missing accent) chesnuts (
> a favorite of my mother). >>>
>
> "glace" is a coating? of candy, sugar? or something else?
>
> What is your recipe? I occasionally see chestnuts in the stores here,
> usually I think around Yule time. We've talked about roasting them before,
> but this might give me something else to try on them.
>
> For some of our past discussions:
> chestnuts-msg (38K) 8/17/09 Medieval harvesting and use of chestnuts.
> Roasting. Recipes.
> http://www.florilegium.org/files/FOOD/chestnuts-msg.html
>
> Thanks,
>   Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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