| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Frugal03 | 1 | servings | |
INGREDIENTS
| 1 | lb | Dried chestnuts; soaked overnight |
| 1 | c | Sugar |
| 1/8 | ts | Lemon extract |
| 1 | ts | Salt |
| 1/2 | c | Brandy |
INSTRUCTIONS
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@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-14-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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