Pilonga chestnuts in sweet
Prepare a recipe for chestnut pilongas in sweet, a typical Christmas dessert but especially autumn that can be eaten hot or cold.
The first thing we have to do is cook 1 kg of pilongas chestnuts in a large saucepan with plenty of water, eight tablespoons of sugar, a sprig of cinnamon and the skin of a lemon. Cook for at least an hour with the lid on.
Next we're going to fry the bread. To do this, heat a jet of olive oil in a frying pan and cut one or two slices of bread. When the oil is hot, fry the bread on both sides.
In the meantime, let's make the majado. We pour three teaspoons of grain anise into a mortar and crush well.
When the bread is fried we take it out of the pan and cut it to crush it in the mortar. Add a little water to soften and easier to crush. We crush until we get a dough without lumps.
Once we have the majado ready, we throw it in the saucepan with the chestnuts. Next, remove four or five chestnuts and crush them in the mortar. When crushed we add them back to the pot.
Let's cook for an hour.
After that time, we pass the chestnuts in sweet to a fountain and decorate with cinnamon twigs and a little lemon.
This dessert of castañas pilongas in sweet is traditionally prepared in a light. But, if we don't have it, we can make it on gas fire, ceramic hob, induction or electric hob.