Instituto do Vinho, do Bordado e do Artesanato da Madeira, IP – RAM
Rua Visconde de Anadia, nº44
+351 291 211 600
1 – Peel the chestnuts and pour them into boiling water. Boil for 15 minutes, drain them and remove the skin completely, taking care not to make them fall apart.
2 – Then dip the chestnuts in a syrup prepared with 500 g sugar and 180 g water and, when they are soft and well soaked, remove them with a slotted spoon and place them in the jar or glass jars, then cover them with rum.
They can only be tasted after 30 days.
Source: Roteiro Gastronómico