Did you know that some of the world's best marron glace, or candied chestnuts come not from France or Italy, but from Turkey? Some of the world's plumpest, most perfect chestnuts are grown right around the green city of Bursa, Turkey's fourth largest city.
Usually known for it's historical sites, good ski resorts, thermal spas and green, rolling hills, this region has also become one of the world's top producers and exporters of this super-sweet, decadent confection.
If you've never tried a candied chestnut before, you don't know what you're missing. Turkish people have learned centuries ago about this rich, tender dessert.
In Turkey, folks flock to Bursa from all over the country just to sample and buy their stock of good quality candied chestnuts. They may sound fancy, but actually, candied chestnuts are simply made with good quality chestnuts, sugar and water. Vanilla extract is optional.
Peeling and parboiling can be time consuming, but the result is worth it. If you don't have the opportunity to buy these sweets ready, try this easy recipe to make Turkish candied chestnuts, or "kestane sekeri" (kes-tahn-EY' she-kehr-EE") at home.
Store your chestnuts along with the syrup in glass jars and wrap each chestnut in decorative foil before serving. You can also place several wrapped chestnuts in candy boxes to give as a gifts.
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