Recipe - Crystallised Chestnuts

Stephen Ceideburg
500 g Chestnuts
1 cup Sugar
1 Stick cinnamon, 5 cm long
One half cup Water
1 One half tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini