Ingredients grated zest 1 unwaxed orange grated zest 1 unwaxed lemon 500g granulated sugar 1 vanilla pod, split 2 cinnamon sticks 100ml cognac 1kg cooked peeled chestnuts (vacuum-packed are fine) Method Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac. Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.
Monday, July 21, 2014
Chestnuts in Cognac & vanilla syrup 03
Ingredients grated zest 1 unwaxed orange grated zest 1 unwaxed lemon 500g granulated sugar 1 vanilla pod, split 2 cinnamon sticks 100ml cognac 1kg cooked peeled chestnuts (vacuum-packed are fine) Method Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac. Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.
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