Bamcho: Traditional Korean Honey-Glazed Chestnuts (6 Portions)

Wash 320 g peeled chestnuts and remove any spoiled pieces. Blanch briefly in boiling water and drain carefully.

Place chestnuts, 300 mL water and 60 g sugar in a wide saucepan. Avoid stacking the chestnuts.

Reduce to low heat and simmer, skimming foam, until a skewer easily pierces the chestnuts and a few spoonfuls of syrup remain; add a little water if it reduces too quickly.

When fully tender, add 3 tbsp honey, simmer briefly, stir in 1/4 tsp cinnamon and turn off the heat.

Arrange whole chestnuts on a plate, sprinkle optional ground pine nuts, and let the hot syrup cool before eating.