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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-14-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (1178g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.3mg||0 %|
|Potassium 196.9mg||5 %|
|Total Carbohydrate 620g||182 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 618.4g|
|Protein 0.9g||1 %|
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Calories per serving: 2528
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