We went over to the base and picked up almost 60 pounds of chestnuts. It is just covered with big chestnut trees. Some of the trees had small nuts that we left alone. We found a few trees that had pretty big nuts. But none as big as the ones off the little tree in our neighborhood. Now of course, I have deal with these things. We rinsed them and discarded the floaters and now have them drying (mostly) on mesh racks in the garage. Some are in a single layer on newspaper.

Do you think if I made this recipe, that I could store it in the fridge? How about chestnuts in brandy?

CHESTNUT PRESERVES

Cover blanched chestnuts with boiling water, and simmer slowly until tender; it will take from one and one-half to two hours. Weigh the nuts before cooking, and make syrup of sugar and water same in weight as nuts. Cook syrup until thick. Add nuts and cook for one and one-half hours. Strain out nuts and reduce syrup. Place chestnuts in glass jars. Flavor syrup with vanilla, reduce until very thick, and pour over the nuts. This makes a very rich preserve, and is used in pudding sauces, pudding, etc.

Chestnuts in Spirits, or Marroni al Liquore:

If you want something more elaborate than simple Marrons Glacés, you can make Marroni al Liquore, Chestnuts in spirits. Again, you'll need marroni and not simple castagne. The recipe makes a lot, so this could be a good Epiphany gift.

INGREDIENTS:

* 4 1/2 pounds (2 k) marroni

* 18 ounces (500 g) sugar

* 1 quart (1 liter) water

* 1/2 quart (500 ml) rum, cognac or brandy

* 2 bay leaves

* 4 cloves

PREPARATION:

Carefully peel off the outer skins of the chestnuts, without nicking the inner skins, and set them in a large pot of cold water, with the bay leaf and the cloves. When you are finished peeling bring the pot to a slow boil and cook the chestnuts 25 minutes. Carefully remove the chestnuts with a slotted spoon and set them on a plate to cool. When they have almost completely cooled use a thin bladed knife to remove the inner skins, being careful because the chestnuts will be crumbly.

Combine the sugar and the water in a broad pot, bring it to a boil, and skim the froth that rises to the surface. After 8 minutes add the chestnuts to the syrup and let them simmer without stirring them for 5 more minutes, over a very low flame.

Let everything cool and then carefully remove the chestnuts with a slotted spoon, layering them in an elegant, wide-mouthed jar. Return the pot to the fire and bring the syrup back to a boil. Skim off the froth several times, add the liquor, stir, and let it cool to room temperature. Once it has cooled gently pour it over the chestnuts. If there's not enough liquid to cover them add more alcohol to cover, without stirring. Seal the jar with a lid, and set it in a cool dark place for 2 weeks or more.