Crystallised Chestnutsdesserts 1 stephen ceideburg 500 gm chestnuts 1 cup sugar 1 stick cinnamon, 5 cm long 1/2 cup water 1 1/2 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. |
