Chestnut puree is a great spread for desserts. It can also be used as a filling for desserts when combined with whipping cream.
The puree is made by simmering chestnuts in milk and then flavored with vanilla extract. The recipe is very famous on Christmas eve and in Italy, chestnuts are known as castagne or marroni. They are used in many Italian desserts and make an appetizing breakfast condiment.
Chestnut puree can be made by boiling roasted chestnuts, sugar and water for nearly 30 minutes. Then, add the vanilla extract and strain the chestnuts. Blend the chestnuts and add water. Cool the mixture and place it in the refrigerator.
It’s important to roast chestnuts perfectly to maintain the authenticity of the sauce, so make sure you follow the detailed recipe mentioned below.
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Chestnut Puree Recipe
- 1 ¾ pound Raw Chestnut
- 1 cup Sugar
- 1 ¾ cups Water
- 1 tsp Vanilla
At 400 F, heat the oven. Cut chestnut shell in the X shape.
Place chestnuts on the pan in a single layer and roast them for 20 minutes; stir them accordingly.
For 5 minutes, cool the chestnuts and remove the shells from the chestnut when it cools completely.
Add roasted and peeled chestnuts, sugar and water to boil in a medium saucepan. Boil for almost half an hour until water evaporates.
After the boiling process, add vanilla to it and strain the chestnuts and save boiling water.
In a blender, blend the chestnuts until it becomes smooth. While it is blending, add water that you saved during the boiling process to the blender to make the mixture smooth.
Cool the mixture and place it in the refrigerator.
I hope you will like this recipe of chestnut puree and I will recommend you make it at home and share your meaningful reviews in the comment section and for more recipes, stay tuned!