Sweet chestnut puree

Yield: 1 servings

Measure Ingredient
1 pounds Dried chestnuts; soaked overnight
1 cup Sugar
⅛ teaspoon Lemon extract
1 teaspoon Salt
½ cup Brandy

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@...

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Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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