Marrons Glaces

Score the skin of each chestnut, making a cross on both sides. Work carefully and limit the cut to the skin and the underlying skin, without damaging the pulp. This will make peeling easier and the fruit will retain its structure.

Bring to a boil Bring plenty of water to a boil and plunge about ten chestnuts at a time. Let them sit for a minute, then drain and peel them while they're still warm but not boiling. Repeat this process several times, completely removing both the outer skin and the attached skin.

Collect all the peeled chestnuts in a wide saucepan and cover them with cold water. Bring slowly to a boil, then lower the heat and let them simmer for 12 minutes: the water must move gently, while the fruit must soften without falling apart.

Drain the chestnuts carefully, avoiding bumping or breaking them. For even more gentle handling, steam them in a steamer basket and slowly remove the basket after 12 minutes. Transfer the chestnuts only when the excess water has drained.

Pour the sugar and (10.58 oz) 300 g of water into a saucepan, then add the vanilla pod. Bring to a boil and boil for 5 minutes without stirring. The syrup is ready when it appears clear and slightly thickened, with a regular and even boil.

Gently add the chestnuts to the syrup, distributing them without overlapping them. Wait for the liquid to boil again, then count one minute and turn off the heatCover the pot and let the fruit sit in the syrup for 24 hours, without stirring.

The next day, slowly bring the syrup and chestnuts back to a boil, keeping the heat low. After one minute of boiling turn off the heat, cover, and let rest for another 24 hours. Repeat the same process on the third day, preserving the integrity of the fruit.

After another 24 hours, on the fourth and final day, drain the chestnuts one at a time. Arrange them on a wire rack, well spaced apart, and let them dry in a cool, dry place for at least 3 hours. The surface should be dry and coated in a glossy syrup.