Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 500 grams | Chestnuts |
| 1 cup | Sugar |
| 1 \N | 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.