Spiced boiled chestnuts are a delightful sweet and fragrant variation of classic boiled chestnuts.
This recipe combines the soft and natural flavor of chestnuts with the enveloping aroma of honey, cinnamon, ginger, and orange peel, for an aromatic and irresistible result.
Perfect to serve warm on autumn days, they are a simple yet elegant dessert, ideal as a light end-of-meal or natural snack.
The slow and gentle cooking allows the spices to unleash their full aroma, giving the chestnuts a unique and velvety taste.
You can prepare them in advance and enjoy them the next day too: they remain soft and fragrant, with that citrusy note that conquers at first taste.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the spiced boiled chestnuts:
- 12.3 oz chestnuts
- 3 cups water
- 1 tsp wildflower honey (or acacia)
- 1 tsp ground cinnamon
- to taste orange zest
- 1/2 tsp ground ginger
- 1 tsp brown sugar
Tools for the spiced boiled chestnuts:
- 1 Saucepan diameter 8 inches
- 1 Knife
Steps for preparing and cooking the spiced boiled chestnuts:
Wash the chestnuts well then make a cross-cut on the rounded part, you can use a knife or a chestnut cutter.
Put the chestnuts in a pot, cover them with water (it should cover the chestnuts by about 1 inch). Add the honey, cinnamon, ginger (you can also use fresh ginger, just add a small piece) and finally a few pieces of orange zest, mix well.
Cover the saucepan with a lid and bring to a boil over medium heat, then lower the heat and cook for about 35 minutes (time may vary depending on the size of the chestnuts, ours were medium and cooked in that time).
Turn off the heat and let the chestnuts rest in the hot water for 10 minutes, so they absorb all the spicy aroma.
Drain them and serve warm so that the skin comes off easily and the pulp is sweet, soft, and aromatic.
FAQ (Questions and Answers)
Can I use already peeled chestnuts?
Yes, but reduce the cooking time to about 20 minutes to prevent them from falling apart.
Can I substitute honey?You can use maple or agave syrup in the same quantity, you’ll get a more neutral but equally aromatic taste.
Can I use mandarin zest instead of orange?
Yes, for a more delicate and sweet aroma. However, orange gives a more intense and persistent fragrance.
How to store them?
Keep them in the refrigerator, in an airtight container with a little cooking water, for up to 2 days. Slightly warm them in the microwave or steam before serving.
