| 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.
A Message from our Provider:
“Beauty: an act of God”