Though the final results takes several days to pay off, you’ll find the crispy shell surrounding a gently chewy center to be well worth the wait. As such no recipe has ever reached higher on my list of dream recipes than candied chestnuts.įor this recipe I started with a traditional Marrons Glacé recipe but expanded on the recipe to match the descriptions of Candied Chestnuts from the book, namely achieving a crispier outer shell with present sugar crystals. For me as a child, Candied Chestnuts held an almost holy place: the way Brian Jacques described each morsel, covered in sugar, coveted by birds especially, made me crave them. Making their first appearance early on in Redwall, Candied Chestnuts remain not only a tantalizing described treat, but an important plot device in several books. Keepen ‘ee paws outten ‘ee chesknutters, or oi tells Miz Bell offen ‘ee.” -Billum, from Mossflower by Brian Jacques, p.103įew foods in the cuisine of Redwall Abbey and the greater Mossflower Wood has captured more readers’ attention and left a more memorable impression than Candied Chestnuts. “Ho hurr hurr! Liddle wunner they send oi t’keep watch on ‘ee, you’m a villyen, Maister Gonff.
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