Chestnut Compote

This is a rich dessert which may be served with whipped cream and sponge finger biscuits . For a pleasant variation

substitute a tablespoon of Maraschino liqueur for the vanilla essence, but add it after the chestnuts have been cooked.

6 oz. sugar

1 pint 2 cups water

5 teaspoon vanilla essence

1 lb. chestnuts, peeled

In a medium-sized saucepan, dissolve the sugar in the water over moderate heat, stirring continuously with a metal spoon.

Mix in the vanilla essence, increase the heat to high and boil the syrup for 5 minutes. Add the chestnuts, cover the pan and reduce the heat to low. Simmer for 45 to 60 minutes, or until the chestnuts are tender and the syrup thick.

Remove the pan from the heat and when the chestnuts are cool pour them and the syrup into a glass serving dish.

Place the dish in the refrigerator and chill well before serving.

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