Marron Glace

• 1 pint chestnuts
• 1 lb. sugar
• ¼ vanilla bean

Shell and blanch Italian or French chestnuts, cover with fresh boiling water; boil rapidly until tender, but not soft; drain. Split good, oily vanilla bean in halves, cut it into small pieces, add seeds and all to the sugar; then add water and stir until dissolved; bring to the boiling point; let boil a minute; add the chestnuts and cook slowly without boiling