Stephen Ceideburg
500 g Chestnuts
1 c Sugar
1 Stick cinnamon, 5 cm long
1/2 c Water
1 1/2 tb 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.
