Drunken Chestnuts
Drunken chestnuts have long been a specialty around Christmas time in Italy, mainly Tuscany. In Greece, blessed with thousands of chestnut trees, this dessert is definitely borrowed. Instead of red wine, I use raki or ouzo. The anise flavor of the beverage pairs beautifully with the chestnutsโ earthy sweetness.
Ingredients
- 2 ยฝ lbs. fresh chestnuts or about 50 pre-peeled sous-vide chestnuts
- 1 1/2 cup Cretan raki or ouzo
- 2/3 cup granulated sugar
- Pinch of salt
Instructions
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If using fresh chestnuts, you have to roast them. Preheat the oven to 350ยฐF/170ยฐC. Using a sharp knife, make a slit on the rounded side of each chestnut. Spread the chestnuts in a single layer in a baking pan and bake for 30 minutes, or until the skins crack and curl a little. Remove the chestnuts from the oven. While they are still warm, remove the hard outer shells and the fuzzy inner skins
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If using sous vide chestnuts, place the bags in boiling water for five minutes. Remove, cool slightly, open and transfer the chestnuts to a saucepan.
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In a saucepan over low heat, combine the raki or ouzo, salt, and sugar and stir to dissolve the sugar. Be careful not to heat on too high a flame, lest the raki or ouzo ignite. Add the chestnuts and cook until the liquid is reduced to a thick syrup, about 30 minutes. Transfer the chestnuts to a serving dish and serve hot.
