Iced maroons

Ingredients

For 4 servings

• •300 g 300 g Brown in can(s)
• •450 g 450 g White sugar
• •450 ml 450 ml Water
• •0.5 gousse 0.5 Vanilla foam

Method

1. 1.Remove the first skin from the browns. Throw them in a saucepan of cold water, when boiling, leave 3 minutes. Remove the second skin from the chestnuts, it's a little tedious. Place the chestnuts in a new saucepan of cold water, then leave at a low boil for 10 minutes. This duration varies according to the quantity and size of the chestnuts, if they are too cooked, they will reduce in puree.
2. 2.At the end of cooking, cool them in very cold water. Heat water and sugar over medium heat, when sugar becomes translucent, increase the heat. When the preparation ends, add the split vanilla pod in 2 and leave to boil for another 3 minutes to form a syrup.
3. 3.Incorporate the browns. When boiling again, leave 1 minute to simmer. Turn off the fire and let it rest until the next day (24 hours). The next day drain the chestnuts and store the syrup. Bring the latter to a boil for 2 minutes.
4. 4.Pour in the browns and let simmer 2 minutes before cutting the fire. Repeat these operations on the third and fourth days. The fourth day; Let the browns cool and then put them on a sulfurized paper so that they dry in the open air for a few hours (you can sprinkle them with some ice sugar).
5. 5.This brown recipe is ideal for Christmas dessert.