Castagne Ubriache (Drunken Chestnuts)

1.2kg chestnuts
60g granulated sugar
240ml dry red wine

  1. Pre-heat oven to 180°C.
  2. With a sharp knife, make a slit on the rounded side of each chestnut. Arrange the chestnuts in a single layer in a baking pan.
  3. Place in the oven and bake for 30 mins.
  4. Remove the chestnuts from the oven. While they are still warm, remove the hard outer shells and inner skin.
  5. In a saucepan over low heat, combine the wine and sugar.
  6. Heat, stirring to dissolve the sugar.
  7. Add the chestnuts and cook until the wine is reduced to a thick syrup (about 30 mins).
  8. Transfer the chestnuts to a serving dish.
  9. Serve with your favourite dessert wine.


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