Preheat kitchen oven to 250 °C .
Score chestnuts crosswise, spread evenly on the tray, bake until the shell bursts. Cool, remove the peel.
Squeeze lemons, fill with water to 125 ml, boil, make chestnuts a few min in it. They must not overcook! Take them out, add sugar to the broth form, cook stirring until viscous.
Fill chestnuts into glasses. Stir syrup with pear brandy and pour over chestnuts. Close jars.
Shelf life unopened 3 months.
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