Rum chestnut
Instructions
Incise the skin of chestnuts, put them in cold salted water with fennel seeds and cook for 15 minutes.
Remove Peel and skin levandole from the water one at a time so as not to cool.
In a pot put water and sugar and cook for 10 minutes, stirring constantly to dissolve it.
Add the vanilla and, one at a time, the chestnuts.
Bake for 15 minutes, making sure not to attack.
Remove the chestnuts with a slotted spoon and put them in jars from 50 cl 4 covering them to 3/4 with the syrup and the rum.
