Chestnuts in Cognac & vanilla syrup
Makes 2kg/4lb 8oz
Easy
Prep:
Cook:
Steep nuts in brandy and cinnamon liqueur and store them in jars to serve with desserts like ice cream or fruit salad
Skip to ingredients
- grated zest 1 unwaxed orange
- grated zest 1 unwaxed lemon
- 500g granulated sugar
- 1 vanilla podsplit
- 2 cinnamon sticks
- 100ml cognac
- 1kg cooked peeled chestnut(vacuum-packed are fine)
Nutrition: per 2 tbsp
- kcal88
- fat1g
- saturates0g
- carbs19g
- sugars13g
- fibre1g
- protein0g
- salt0glow
Method
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.
