Compote of Chestnuts Recipe ingredients

To prepare this Compote of Chestnuts Recipe, first take 30 large chestnuts, peel off the outer brown skin, and put them into a saucepan of cold water. 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. Make a syrup with a breakfast-cupful 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. Put the chestnuts into this, and let them simmer gently for twenty minutes. Strain the syrup over the chestnuts, and serve hot. Sift a little sugar over them. Time, about forty minutes.