---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CRYSTALLISED CHESTNUTS
 Categories: Desserts
      Yield: 6 servings
 
           Stephen Ceideburg
    500 g  Chestnuts
      1 c  Sugar
      1    Stick cinnamon, 5 cm long
    1/2 c  Water
  1 1/2 tb Rum
 
  These titbits are good with strong coffee to round off
  a meal.
  
  Simmer 500 g peeled chestnuts in water for 20 minutes
  or until soft. Do not stir in case the chestnuts break
  up. When they are cooked, remove them gently from the
  water to a colander, using a slotted spoon.
  
  In a saucepan boil together without stirring 1 cup
  sugar, a 5 cm stick of cinnamon and half a cup of
  water, until a drop forms a soft ball in cold water.
  Skim the surface, cool, and add 1.5 tablespoons rum
  and the chestnuts. Stir mixture gently with a wooden
  spoon until it becomes creamy. Pour onto a greased
  platter and separate chestnuts with a spoon.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney
  Morning Herald, 5/4/93. Courtesy Mark Herron.
 
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