Sweetened Chestnut Purée
A versatile sweetened chestnut puree suitable for various Hungarian and French desserts or as a delightful whipped cream filling.
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Instructions
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Preheat oven to 400 F.
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Cut an 'x' into each chestnut shell, then arrange them in a single layer on a sheet pan.
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Roast for 15 to 20 minutes until shells peel, stirring after 10 minutes.
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Cool chestnuts for 5 minutes, then peel the shells and let them cool completely.
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Combine peeled chestnuts, sugar, and water in a saucepan; bring to a boil, then simmer for 25 to 35 minutes until most liquid evaporates.
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Remove from heat, stir in vanilla, and strain the chestnuts, reserving the liquid.
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Process chestnuts in a food processor until smooth, gradually adding reserved liquid to achieve desired consistency.
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Cool the puree completely before refrigerating.