Chestnuts In Cognac & Vanilla Syrup
Capture the essence of the holiday season with this sweet and aromatic Chestnut Conserve recipe. Infused with the bright citrus flavors of orange and lemon zest, warm spices like vanilla and cinnamon, and a touch of Cognac, this indulgent conserve perfectly balances sweetness and sophistication. Enjoy the rich, velvety texture of cooked peeled chestnuts bathed in a luscious syrup, making it a delightful addition to your festive pantry or a thoughtful homemade gift for loved ones.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
MAKES 2kg/4lb 8oz
Nutrition
- Calories: 88 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 1 grams fiber
Comments
No comments found.