Chestnuts in Cognac & vanilla syrup
- Preparation and cooking time
- 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
- STEP 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.
- STEP 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.