Green tea candied chestnuts

Green tea candied chestnuts

From
Izakaya
Serves
6
Photographer
Chris Chen

Ingredients

Quantity Ingredient
24 chestnuts
215g caster sugar
1 tablespoon green tea leaves
vanilla ice-cream, optional, to serve

Method

  1. Preheat the oven to 220ºC.
  2. Use a small, sharp knife to cut a cross in the top of each chestnut. Put the chestnuts on a baking tray and bake for 20 minutes, or until they split open. Set aside until cool enough to handle, then peel.
  3. Combine the chestnuts, sugar, tea leaves and 500 ml water in a large saucepan over medium–high heat. Bring to the boil, stirring to dissolve the sugar. Reduce the heat to low–medium, then partially cover and simmer for 1 hour, or until slightly thickened.
  4. Use tongs to transfer the chestnuts to a heatproof bowl. Strain over the sugar syrup, then set aside to cool slightly. Cover and place in the fridge for 2 hours to cool completely.
  5. Serve the chestnuts with the ice-cream, if desired.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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