2000gConfit chestnuts with syrup (marrons au sirop)Agrimontana
300gSyrup from the confit chestnuts
150gWater
5gVanilla bean
Instructions
Confit Chestnuts
Purchase the largest and best quality marrons in syrup. Drain the confit chestnuts before using them. You can also consider using marrons glacés as a substitute. That being said, for the best results, using confit chestnuts straight out of the can is highly recommended. Marrons glacés have already been worked twice; the long process of being confit and glazing.
Save syrup for the cognac syrup and other future pastries. It can be frozen for months.
Cognac Syrup
Cut vanilla bean lengthwise, and scrap out the seeds.
Put the saved chestnuts syrup in the saucepan along with the water, vanilla seeds and pod. Bring to a boil, remove from the heat and stir in the cognac; cool off. Taste the syrup and add more cognac if desired.
Carefully arrange chestnuts in a jar along with vanilla pod. Cover chestnuts with the room temperature cognac syrup to the top.
Storage
Properly stored, chestnuts in cognac can be kept for up to 5 years.
Pairings
When it comes to elevating a simple dish into a sophisticated and delectable dessert, the combination of chestnuts in cognac with vanilla ice cream, lemon, orange, or cassis sorbet is truly a match made in culinary heaven. This tantalizing treat seamlessly blends rich, earthy flavors with creamy sweetness and bright, citrusy notes for a truly unforgettable experience. Chestnuts, with their nutty and slightly sweet flavor profile, are beautifully enhanced by the warm, complex notes of cognac.