Sunday, December 15, 2013

Crème de Marrons - Sweetened Chestnuts Purée

I have planned to add my auntie’s recipe on this blog for almost 2 months now and finally here it is!


Tatan Suzanne's recipe of Sweetened Chestnuts Purée

  • 1kg boiled chestnuts (need more raw chestnuts as shells add weight)
  • 1kg white sugar
  • 10 cl. Water
  • 1 vanilla pod
  • 4x 500g glass jar
  1. Peel chestnuts (removed shells).
  2. In a large pot, put chestnuts in cold water and bring to a boil. Simmer for 5 minutes.
  3. Remove from fire and let soak for 10 minutes. Peel the skin.
  4. Put chestnuts in the same large pot, cover with water and boil until chestnuts are tender.
  5. Remove from fire. Drain the chestnuts in a colander and press them in a vegetable-mill (food processor) equipped very a small hole-plate to make vermicelli-like chestnuts.
  6. Put chestnut-vermicelli, sugar and water in a large pot and bring to a boil. Stir well until sugar melt (until content is like a thick syrup)
  7. Keep stirring for 15-20 minutes (large bubbles are forming so protect your hand with a towel) until liquid thicken.
  8. Scrape the seeds of vanilla pod and add in purée. Stir well.
  9. Remove from fire. Let puree cools down completely and put into glass jars.

Enjoy and keep yourself warm during winter!


No comments:

Post a Comment