Preserved Chestnuts with Vanilla

Ingredients

• 1 kg chestnuts
• 2 large lemons
• 750 g sugar
• 2 vanilla pods
• 100 ml pear brandy

Instructions

1. 1.

   Wash chestnuts with shells! Score the top (convex side) crosswise with a sharp knife, not only the shell but also the brown skin underneath.

2. 2.

   Cook in sparkling hot water for about 30 minutes.

3. 3.

   Drain into a colander, shock with cold water, let cool and peel. Squeeze lemons, add water to make 750 ml, bring to boil, add sugar and scraped vanilla pod with seeds, simmer while stirring until slightly thickened. Add chestnuts, bring to boil again briefly; the chestnuts should not break apart.

4. 4.

   Fill prepared jars with chestnuts, add pear brandy, seal jars tightly. Store preserved chestnuts with vanilla in a cool, dark place.