Candied Chestnuts

Beautiful and delicious dessert. Perfect for Christmas

1. 1

   1. With a sharp paring knife, score a cross at the pointed end of each chestnut, place in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10 minutes.
   2. Meanwhile put half the sugar in a pan with 250ml water and place on a low heat. Stir until the sugar dissolves then add the vanilla pod and bring to the boil.
   3. Take the chestnuts off the heat. Remove each chestnut from the water, remove the outer shell and inner skin and place into a bowl of warm water with a squeeze of lemon.
   4. Once all have been de-shelled, drain and dry thoroughly.
   5. Add the chestnuts to the hot sugar syrup. Bring up to a simmer and cook gently for 25-30 minutes or until tender (the time will depend on the size of the chestnuts).
   6. Meanwhile, prepare the final glaze by putting the remaining sugar and 150ml water in a small pan. Heat slowly, stirring, to dissolve the sugar, then bring to the boil and simmer for 5 minutes.
   7. Using a slotted spoon, remove the chestnuts from their cooking syrup and place them on a wire cooling rack. Add the cooking syrup from the chestnuts to the glaze syrup and bring back to the boil. Then remove from the heat.
   8. Put a small glass bowl over a pan of simmering water. Pour a little syrup into the bowl and prepare a second small bowl with freshly boiled water in it.
   9. Using a skewer, take a chestnut and dunk it first in the hot water, then into the hot sugar syrup. Place back on a wire rack to cool. Repeat with all the chestnuts, topping up the bowl with more syrup from the pan if you need to.
   10. Leave the chestnuts to dry in a warm airing cupboard or a very, very low oven (around 50°C) for 10-12 hours.
   11. Wrap each chestnut in a twist of greaseproof paper (optional) and store in a cool, dry place.