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1
The first task is to remove the leathery shells and skins from the chestnuts.
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2
Use a sharp knife to make a nick in the top of each chestnut.
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3
Plunge them into a pan of boiling water for 2 to 3 minutessufficient time to soften the shell but not let the nuts get piping hot and difficult to handle.
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4
Remove the pan from the heat.
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5
Fish out half a dozen or so chestnuts and peel off their coats.
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6
With luck, the thin brown skin under the shell will peel away too.
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7
Continue in this way until all are peeled.
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8
Put the chestnuts into a clean pan and add water to just cover the chestnuts.
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9
Bring to a boil and simmer for 25 to 30 minutes, until tender.
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10
Drain, but keep the cooking liquid.
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11
Puree the chestnuts with 1/2 cup of the cooking liquid in a food processor or using a handheld blender.
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12
Pour a further 6 tablespoons of the cooking liquid into a pan and add the sugar.
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13
Heat gently until dissolved.
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14
Add the chestnut puree, vanilla paste or extract, and honey.
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15
Stir until well blended.
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16
Bring to a boil, then cook gently for 5 to 10 minutes, until well thickened.
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17
Take care, as it will pop and splutter and may spit.
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18
Remove from the heat and stir in the brandy.
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19
Pour into warm, sterilized jars and seal immediately (see pp.
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20
2122).
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21
Use within 6 months.
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22
Store in the fridge once opened.
