Chestnuts in Cognac & vanilla syrup

Chestnuts in Cognac & vanilla syrup

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 2kg/4lb 8oz

Steep nuts in brandy and cinnamon liqueur and store them in jars to serve with desserts like ice cream or fruit salad

Nutrition and extra info

Nutrition info

Nutrition per 2 tbsp

kcalories
88
protein
0g
carbs
19g
fat
1g
saturates
0g
fibre
1g
sugar
13g
salt
0g

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)

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, November 2012

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