Italian Desserts Recipes - Chestnuts in Rum (Castagne in Rum) Recipe

Ingredients                                 

• 1.75 liters/3 pts/7 1/2 cups water

• 900 g/2 lb chestnuts

• 900 g/2 lb/6 cups dark brown sugar

• 350 ml/scant 1 1/2 cups light rum

• 1/2 orange, sliced

• 15 ml/1 tbsp chopped fresh root ginger

• Whipped cream, to serve

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Method:

1. Sterilize four 600 ml/2 1/2 cup jars. Bring 1.5 liters/6 cups water to the boil in a large saucepan.

2. Add the chestnuts and cook, covered, for 50 minutes. Drain the chestnuts, cool, and remove the skins.

3. In another saucepan, combine the brown sugar, the remaining water, the rum, orange slices and ginger.

4. Bring to the boil, then remove the saucepan from the heat immediately.

5. Put the peeled chestnuts into the sterilized jars, and pour the hot syrup over them, leaving 1 cm/1/2 in of space at the top of each jar.

6. Cover and seal the jars tightly. Store in a cool, dark place. Serve with whipped cream.