Crystallised chestnuts

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
500 grams Chestnuts
1 cup Sugar
1 Stick cinnamon, 5 cm long
½ cup Water
1½ tablespoon Rum

These titbits are good with strong coffee to round off a meal.

Simmer 500 g peeled chestnuts in water for 20 minutes or until soft.

Do not stir in case the chestnuts break up. When they are cooked, remove them gently from the water to a colander, using a slotted spoon.

In a saucepan boil together without stirring 1 cup sugar, a 5 cm stick of cinnamon and half a cup of water, until a drop forms a soft ball in cold water. Skim the surface, cool, and add 1½ tablespoons rum and the chestnuts. Stir mixture gently with a wooden spoon until it becomes creamy. Pour onto a greased platter and separate chestnuts with a spoon.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron.

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