Chestnuts in Cardenal Mendoza & Amaretto syrup
09 December 2016
As the season of figs ends the season for chestnuts begins! This recipe requires patience due to the peeling of the chestnuts skin or you can cheat and buy them already peeled.
- 250 gms peeled (and whole) chestnuts the largest we can get
- 125 gms white sugar
- 125 gms brown sugar
- 1 cup espresso
- 1 cup Brandy Cardenal Mendoza
- 1 cup Amaretto
- 1 cup water
In a large bowl put the chestnuts, sugar, brandy Cardenal Mendoza, amaretto, coffee and water and simmer for approximately 60 minutes.
In a previously sterilized jar, add the chestnuts to the jar but not the syrup. Allow the syrup to reduce slightly and then pour it into the jar. Put the lid on tight of the jar and turn upside down.
Allow to sit in a cool dark place for at least one month and enjoy with a copa of Cardenal Mendoza.
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Straight from the bota