Crystallised Chestnuts

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Title: CRYSTALLISED CHESTNUTS
Categories: Desserts
Yield: 6 servings

Stephen Ceideburg
500 g Chestnuts
1 c Sugar
1 Stick cinnamon, 5 cm long
1/2 c Water
1 1/2 tb 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 1.5 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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