Yield: 1 servings
|1 pounds||Dried chestnuts; soaked overnight|
|⅛ teaspoon||Lemon extract|
Drain the soaked chestnuts and rinse. Place in a 2-quart pot and cover with water. Bring to a boil, covered, and simmer for 1 hour or until tender.
Drain, reserving the water. Grind the chestnuts in a medium-size food processor until smooth. This will have to be done in two batches. Use some of the reserved liquid to get a smooth and very thick paste. Remove to a saucepan and add the remaining ingredients along with enough of the reserved water to make a puree of desired consistency. Heat gently for about 5 minutes to dissolve the sugar. This recipe makes 2 cups of puree for use in desserts.
Comments: You can buy this product already made from fresh chestnuts; it costs a fortune. This version will do you nicely for desserts and cake sauces and it will cost much less.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-25-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.