Canned Chestnuts with Vanilla
Rinse the chestnuts and carve with a sharp blade in a crisscross on the domed surface (both the shell and the underlying cuticle).
Boil in bubbling hot water for about 30 minutes.
Drain in a colander and rinse with cold water. Let cool and peel. Squeeze the lemons and add water until you have 750 ml of liquid (approximately 3 cups). Boil it, add the sugar and vanilla seeds and pod and stir. Add the chestnuts and boil again briefly.
Fill into mason jars, add the pear brandy and seal the jars.