Compote Of Chestnuts Recipe

Instructions

1. Take 30 large chestnuts, peel off the outer brown skin, and put them into a saucepan of cold water.
2. When the water is just on the point of boiling take them off, remove the second skin, and be careful not to break the chestnuts.
3. Make a syrup with a breakfast-cup of water and a quarter of a pound of sugar, adding a glass of sherry and the rind of half an orange or a lemon, cut very thin.
4. Put the chestnuts into this, and let them simmer gently for twenty minutes.
5. Strain the syrup over the chestnuts, and serve hot.
6. Sift a little sugar over them.
7. Time, about forty minutes.