|
| |
|
| What You Need: |
|
|
|
2 pound large chestnuts
2 pound sugar
6 tablespoons orange-flower water
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Shell chestnuts: to do this, score across the rounded side of each nut with a sharp knife, spread in a baking tin and put in a slow oven for 10-15 minutes, then peel off the shell and inner skins as soon as the nuts are cool enough to handle.
|
2. Boil the chestnuts in a little water and drain.
|
3. Now cook them in 6 tablespoons orange-flower water with 2 pound sugar and a few drops of vanilla essence, stirring occasionally, until quite soft.
|
4. To test, drop a little of the mixture into cold water-if it goes solid, the preserve is ready.
|
5. Pot at once in warmed jars, and cover when cold.
|
|
|
|
|
|
|
|
