Glazed Chestnuts

Put the chestnuts in the boiling tap water, cook on the stove for 1500 cmin, cool immediately and remove the peel.

Boil the L of tap water with the sugar and the pulp of the vanilla pod to a thick syrup on the stove. Pour in chestnuts and stew for 1000 cmin. Leave to infuse in a bowl for 4 h, boil again and leave to infuse until the next day.

Repeat this process for 5 subsequent days until the sugar is properly absorbed. Carefully remove chestnuts and dry in oven at low temperature. Place in paper molds and store in neatly sealable tins until dry and cooled.

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