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Name: Chestnut Dessert Puree
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 lb Large; heavy chestnuts,; 1 Vanilla bean; split; Optional: milk; (to thin the; 4 c Water; more if necessary; 3 c Sugar

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INGREDIENTS

4 lb Large; heavy chestnuts,
1 Vanilla bean; split
Optional: milk; (to thin the
4 c Water; more if necessary
3 c Sugar

Servings

INSTRUCTIONS

1. Halve chestnuts with a heavy knife or cleaver. Place in a very large skillet or saucepan and add enough water to cover them. Boil for about 10 minutes or until the shells can easily be removed. 2. Preheat oven to 350 degrees F. 3. Remove chestnuts, a few at a time, from the water. Peel off shells and husks, then place nuts in a large heavy saucepan. Add water, sugar, and vanilla bean to the pan and stir to mix in the sugar. The liquid should just cover the chestnuts. (Add more water if it doesnt.) 4. Bake uncovered for 2 to 3 hours. (Time will vary considerably, depending upon dryness of the nuts.) Stir nuts every 30 minutes, adding water, if necessary, until they are very tender and the syrup is very thick. 5. Let chestnuts cool completely in the syrup, then puree them in batches in a food processor or blender, adding milk or cream if you want to have a thinner puree. Press the entire mixture through the fine disc of a food mill. Divide the puree among 1- or 2-cup freezer containers. Seal, date, and freeze. From Helen Witty and Elizabeth Schneider Colchie, Better Than Store-Bought: A Cookbook (NY: Harper & Row, 1979, ISBN 0-06-014693-1, out of print), pp. 248 - 249. This recipe is for a chestnut puree that may be served as-is or combined with liquors, creams, custards, and the like to make more elaborate preparations an all-purpose chestnut dessert base, in other words. Posted to fatfree digest by Jayne Spielman on May 16, 1999,

NOTES

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Chestnut Dessert Puree

4 lb Large; heavy chestnuts,
1 Vanilla bean; split
 Optional: milk; (to thin the
4 c Water; more if necessary
3 c Sugar

1. Halve chestnuts with a heavy knife or cleaver. Place in a very  large skillet or saucepan and add enough water to cover them. Boil  for about 10 minutes or until the shells can easily be removed.    2. Preheat oven to 350 degrees F.    3. Remove chestnuts, a few at a time, from the water. Peel off shells  and husks, then place nuts in a large heavy saucepan. Add water,  sugar, and vanilla bean to the pan and stir to mix in the sugar. The  liquid should just cover the chestnuts. (Add more water if it  doesnt.)    4. Bake uncovered for 2 to 3 hours. (Time will vary considerably,  depending upon dryness of the nuts.) Stir nuts every 30 minutes,  adding water, if necessary, until they are very tender and the syrup  is very thick.    5. Let chestnuts cool completely in the syrup, then puree them in  batches in a food processor or blender, adding milk or cream if you  want to have a thinner puree. Press the entire mixture through the  fine disc of a food mill. Divide the puree among 1- or 2-cup freezer  containers. Seal, date, and freeze.    From Helen Witty and Elizabeth Schneider Colchie, Better Than  Store-Bought: A Cookbook (NY: Harper & Row, 1979, ISBN 0-06-014693-1,  out of print), pp. 248 - 249. This recipe is for a chestnut puree  that may be served as-is or combined with liquors, creams, custards,  and the like to make more elaborate preparations an all-purpose  chestnut dessert base, in other words.    Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on May  16, 1999,

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Nutrition

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Serving Size: 1 Serving (3614g)
Recipe Makes: 1 servings

Calories: 6966
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 36mg		1 %
Total Carbohydrate 1799.6g		529 %
	Dietary Fiber 0g	0 %
	Sugars, other 1799.6g
Protein 0g		0 %
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Calories per serving: 6966

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