---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
            Stephen Ceideburg
     500 g  Chestnuts
       1 c  Sugar
       1    Stick cinnamon, 5 cm long
     1/2 c  Water
   1 1/2 tb Rum
   These titbits are good with strong coffee to round off
   a meal.
   Simmer 500 g peeled chestnuts in water for 20 minutes
   or until soft. Do not stir in case the chestnuts break
   up. When they are cooked, remove them gently from the
   water to a colander, using a slotted spoon.
   In a saucepan boil together without stirring 1 cup
   sugar, a 5 cm stick of cinnamon and half a cup of
   water, until a drop forms a soft ball in cold water.
   Skim the surface, cool, and add 1.5 tablespoons rum
   and the chestnuts. Stir mixture gently with a wooden
   spoon until it becomes creamy. Pour onto a greased
   platter and separate chestnuts with a spoon.
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney
   Morning Herald, 5/4/93. Courtesy Mark Herron.