Equipment
Ingredients
Chestnuts & Fruits
- 250 g chestnuts, cooked and roughly chopped
- 100 g candied cherries, halved
- 100 g candied mixed peel, finely diced
- 100 g golden raisins
Syrup & Spirits
- 100 ml water
- 100 g granulated sugar
- 1 vanilla bean, split and scraped
- 60 ml cognac
- 60 ml dark rum
Nutrition (per serving)
Method
Place the chopped cooked chestnuts, halved candied cherries, candied mixed peel, and golden raisins into a heatproof mixing bowl.
In a saucepan, combine the water, granulated sugar, and the scraped vanilla bean caviar along with its pod. Bring the mixture to a boil at 100°C/212°F over medium heat, stirring gently until the sugar dissolves completely.
Pour the hot sugar syrup directly over the prepared fruit and chestnut mixture. Let the ingredients steep uncovered until the syrup cools entirely to room temperature, allowing the raisins to plump.
Remove the vanilla pod from the cooled mixture. Stir in the cognac and dark rum, gently folding the ingredients to ensure everything is evenly coated in the spirits.
Transfer the entire mixture, including all accumulated liquids, into a sterilized 1-liter glass jar. Seal tightly and place in the refrigerator to macerate for at least 24 hours.
Chef's Notes
- For the most complex, developed flavor, allow this preserve to mature in the back of your refrigerator for at least two weeks before serving.
- If using canned chestnuts instead of vacuum-packed, drain them very well and pat them thoroughly dry to avoid watering down the preserving syrup.
- The empty vanilla bean pod can be tucked into the jar alongside the fruit while it macerates for a stronger aroma, just remember to pull it out before serving.
- If you plan to use this specifically for a traditional Nesselrode ice cream, you can puree half of the mixture into a paste before folding it into your custard base.
Storage
Refrigerator: 3 months — Keeps exceptionally well due to the alcohol and sugar content. Flavor improves after the first two weeks.
