Turkish · Dessert
Candied Chestnuts
A Turkish-style confection of whole fruit pieces slow-simmered in a vanilla-scented sugar syrup until the surface turns thick, glossy and lacquered, echoing the classic candied chestnut (kestane şekeri) technique in miniature, two-piece form.
$0
15 minsPrep
15 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
175Calories
0.7gProtein
0.1gFat
45.1gCarbs
41.6gSugar
2.4gFiber
1mgSodium
0mgChol
0gSat Fat
211mgPotassium
20mgCalcium
0.3mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Score and boil the chestnut substitute pieces (date) until tender, then peel and trim into neat whole pieces, about 60g total.
2
In a small saucepan, combine the sugar-white and water and set over low heat, stirring until the sugar fully dissolves.
3
Add the tender date pieces to the syrup and simmer gently, uncovered, swirling the pan occasionally rather than stirring, until the syrup thickens and coats the pieces, about 12-15 minutes.
4
Stir in the vanilla extract during the last minute of cooking, then continue simmering until the syrup reaches a thick, glossy, candy-like consistency and reduces by about 15%.
5
Lift each candied piece out with a fork, letting excess syrup drip back into the pan, and arrange them on a sheet of parchment to firm up.
6
Let the candied pieces rest uncovered at room temperature until the glaze sets firm and tacky, about 20 minutes, before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g peeled, boiled until tender date
- 1.6 oz45g sugar white
- 1.1 oz30g water
- 0.1 oz2g vanilla extract
