Chestnuts in Cognac Vanilla Syrup Recipe

If using fresh chestnuts, score an ‘X’ on the flat side of each chestnut.

Place chestnuts in a large pot of boiling water and cook for 5 minutes. Drain and let cool.

Peel the shells and inner skins off the chestnuts. Set aside.

In a saucepan, combine sugar, water, and the scraped seeds of the vanilla bean. Bring to a boil over medium heat, stirring until sugar is dissolved.

Add chestnuts to the syrup and simmer for 15-20 minutes, until they are tender but still hold their shape.

Remove from heat and stir in Cognac.

Let the chestnuts cool in the syrup for at least 1 hour to allow the flavors to meld.

Serve the chestnuts with a drizzle of the syrup and, if desired, a dollop of whipped cream.