Chestnuts In Cognac – Bruno Albouze

By Bruno Albouze · 30 min

Ingredients

Instructions

1. Drain the confit chestnuts (marrons au sirop) well before using them, and keep the syrup for the cognac syrup.
2. Split the vanilla bean lengthwise and scrape out the seeds.
3. Put the reserved chestnut syrup, the water, the vanilla seeds and pod in a saucepan. Bring to a boil, then take off the heat and stir in the cognac. Let cool.
4. Taste the syrup and add more cognac if you like.
5. Arrange the chestnuts carefully in a jar with the vanilla pod, then cover them with the room-temperature cognac syrup up to the top.
6. Store properly; the chestnuts in cognac keep for up to 5 years.

Summarized from Bruno Albouze's video. Watch it for the details.