The CHESTNUTS WITH HONEY AND RUM are a simple yet very charming dessert, perfect for bringing out the true flavor of chestnuts with a warm, aromatic touch. A sweet that smells of autumn, ideal to serve at the end of a meal or to accompany a cup of tea on colder days.
The chestnuts, boiled until soft and velvety, are immersed in a glaze of honey and rum, enriched by the fragrant note of orange. The result is a delicacy with a balanced taste: the natural sweetness of honey blends with the strong character of rum, creating an intense and lingering embrace of flavors.
Served warm or at room temperature, these chestnuts are also perfect as a homemade gourmet gift, presented in small sterilized glass jars.
A dessert that captures all the warmth of autumn, able to win you over with its refined simplicity and genuine soul.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lb chestnuts
- 1/2 cup water
- 1/4 cup wildflower honey
- 2.5 tbsp brown sugar
- Half packet vanillin (or a vanilla bean)
- orange zest
- 1.75 fl oz rum
Tools
- 1 Pot
- 1 Nonstick skillet
- 1 Knife
Steps
Score the chestnuts with a horizontal cut through the shell and boil them in simmering water for about 20 minutes. Drain them and peel them while still hot, removing the inner skin as well.
In a nonstick skillet, pour the water, the honey, the sugar, the packet of vanillin or the seeds from a vanilla bean, and the orange zest. Melt the honey over low heat until you obtain a golden, fragrant syrup.
Add the peeled chestnuts to the syrup and let them cook over low heat for about 10 minutes, stirring gently so as not to break them.
Pour in the rum, allow the alcohol to evaporate, and continue cooking for a few more minutes until the liquid is thick and glossy.Serve the chestnuts with honey and rum warm, spooning over their syrup. Alternatively, transfer them into sterilized glass jars, cover them with their liquid and store in the fridge for up to 7 days.
Tips
You can add a sprinkle of cinnamon or nutmeg for a spicier aroma.
If you prefer a creamier version, stir in at the end of cooking a tablespoon of heavy cream or a pat of butter.
Serve them with vanilla ice cream, Greek yogurt or whipped cream for an irresistible spoon dessert.
