- 1 pound fresh chestnuts
- 4 aloe leaves
- 1/2 cup sugar
- 2 cinnamon sticks
Carefully score the top of the chestnut with a paring knife, set them on a baking sheet, and roast them at 350º F for 25 minutes. Shell them and set aside.
Slice open the aloe leaves and scoop the gel into a medium saucepan. Mix in 3 cups water, the sugar, cinnamon sticks, and chestnuts and bring to a boil over medium heat
Reduce the heat to low and simmer for 20 minutes or until the flavor of the chestnuts has been extracted. Transfer the mixture to a bowl, cover refrigerate overnight.
Strain the mixture through a cheesecloth, reserving a few chestnuts. Place one chestnut in each bowl and serve with a 1/3 cup portion size.
Aloe plants have long, spiky leaves that taper to a point. Beneath the harsh exterior, however, is a gentle, cool gel that can soothe irritated skin and relieve pain. Aloe gel is most popular for relief from sunburn, though it is said to also clear acne and eliminate dandruff. Because of its moisturizing action, aloe certainly makes the skin appear younger and more robust; it is believed that Cleopatra had aloe rubbed all over her body every day. In Sanksrit, the word for aloe (kumari) means virgin, referring to its rejuvenating and purifying effect. There are around 400 known species of aloe; though the gel is somewhat uncommon in the kitchen, its dry, slightly bitter taste is an elegant and straightforward addition to sauces and soups.
