Chestnut Puree

(makes approx. 3 cups)

400gm fresh chestnuts, in shell
Water (as needed)
2 cups milk
1/2 a vanilla bean
3tbls Cognac or Brandy

  1. Shell chestnuts by making a shallow incision ONLY in the round portion of each nut.
  2. Place the chestnuts on a baking tray in a small amount of water and bake at 240 degrees C for 7 to 8 minutes.
  3. Let cool.
  4. Slip intact nuts from shells.
  5. Remove the skins and discard.
  6. Place the chestnuts, milk and vanilla bean in a saucepan and heat to simmering.
  7. Simmer until all liquid has evaporated and chestnuts are tender.
  8. Rub the chestnuts through a sieve to puree.
  9. Remove from heat and let cool.
  10. Add Cognac or Brandy and blend until smooth.


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