Whole marron in syrup, 1kg
An essential ingredient all year round but even more so over Christmas. These sweet chestnuts poached in sugar and then stored in their syrup are luscious included in cakes or used as decoration, don't be afraid to chop them and add to stuffings, the rich sweetness of the marron can only add to the flavour.
Recipe
Cream marron
30 marrons in syrup, drained
750ml double cream whipped
100ml Triple Sec
30 mint leaves
Icing sugar
Add Triple Sec to the whipped cream and place three scoops of the cream on the individual serving plates. Place one marron on top of each scoop of cream, drizzle with the drained syrup. Place one mint leaf on each plate and dust with the icing sugar.
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