Brandy Maroni

For the brandy marioni, make a slight incision in the front of the marioni and place them side by side on a baking tray.

Roast in the oven at 175° C for 10 min. until the skin cracks slightly.

Remove from oven and peel, also removing the inner fine skin.

Boil vanilla pod, sugar, juice of one lemon and water for 1 minute. Add the chestnuts and let them cool in this broth.

The next day, remove the chestnuts, bring the juice to a boil and add the chestnuts again. Bring everything to the boil again and put the pot aside.

Pour the brandy over the chestnuts, fill them into glasses and close them properly.

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