Marroni Al Liquore / Chestnut Liqueur

Peel chestnuts without damaging the inner skin and put in a saucepan with cold water, bay leaves and cloves. Bring to a boil and simmer on low heat for 25 minutes. Skim the chestnuts with a slotted spoon and cool. Carefully peel the skin with a sharp knife, avoiding to break the chestnuts.

Boil 1 l of water with 500 g of sugar and boil for 8 minutes to a syrup, skimming off any foam. Add chestnuts and infuse for 5 min. at very low heat. Next, cool in the syrup.

Skim chestnuts and place in a very large canning jar form. Heat the syrup repeatedly and make 1-2 min, skimming off the foam. Stir in the alcohol and cool the mixture.

When cool, pour the mixture over the chestnuts. If the chestnuts are not completely covered by the mixture, add alcohol. Close the jar and store cooled and dark for at least 2 weeks, 6 weeks is better.

After that, the liqueur can be filtered and drawn on bottles.

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