Chestnut Confit (Slow-cooked Sweet Chestnuts)

Adapted from Octaphilosophy by André Chiang.

Ingredients

1. Chestnuts, shelled, 300g
2. Sugar, 300g
3. Water, 200ml
4. Vanilla extract, 3 tsp

Instructions

1. Boil chestnuts for 35 min until soft.
2. In a pan, add water, sugar and vanilla. Bring the mixture to a boil.
3. Add in boiled chestnuts and simmer for 10 min.
4. Leave the chestnuts to cool in the syrup for 12h.
5. The next day, reheat the pan and simmer for 10 min.
6. Leave the chestnuts to cool in the syrup for 24h.
7. Repeat the simmering and infusing twice more, until the chestnuts have completely absorbed the syrup.