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The chestnut is also called “chestnut” in confectionery or when presented whole. A term that is confusing since chestnut, the fruit of the chestnut tree, is not edible…
The Ardèche chestnut is the most famous and has had its AOC since 2006. But Corsican, Périgord and Cévennes chestnuts are no exception!
Fresh chestnuts are found from September to November. To pick in the forest, wait for the autumn leaves to turn color to be sure of finding some on the ground. But be careful, as soon as the trees become bare, the chestnuts tend to rot under the dead leaves…
How to prepare chestnuts?
To choose the freshest chestnuts, make sure that the brown peel is intact, shiny and well attached to the fruit.
Aside from cooking by the fire, preparing the chestnut requires a little patience… After having cut the convex part of the bark crosswise, you must boil the fruit and peel the bark and the down by hand. which come off once the flesh has softened.
Fortunately, chestnuts are found in many forms that facilitate their use in cooking:
- In the form of puree, jam or flour for baking.
- Peeled, canned or frozen to cook whole.
Pair well with chestnuts
The chestnut brings a touch of delicacy to local dishes. We enjoy it alongside good poultry, seasonal mushrooms, onion or kale: ingredients whose sweetness gives pride of place to the chestnut.
As for sweet recipes, chestnut goes well with vanilla or cream for a very sweet pairing. Conversely, to give it a boost, pair it with dark chocolate, pear or even liqueurs like Chartreuse.
