|Nutritional Guidelines (per serving)|
|Servings: 1 Bowl (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 92g||33%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing says "the holidays" like chestnuts, and this versatile nut is a European dessert staple. You can turn them into flour for a moist pound cake, or purée them to be used in karyoka, a rich chocolate-covered snack.
This recipe for sweetened chestnut purée can be used in many desserts and, when combined with whipped cream, it makes a great filling.
Heat oven to 400 F, Cut an "X" into the flat side of each chestnut shell. Place chestnuts in a single layer on a sheet pan with a lip. Roast until shells begin to peel back, about 15 to 20 minutes, stirring after 10 minutes.
Remove from oven and let stand 5 minutes to cool. Peel shells and let chestnuts cool completely.
In a medium saucepan, bring roasted and peeled chestnuts, sugar, and water to a boil. Reduce heat and simmer 25 to 35 minutes until most of the liquid has evaporated.
Remove from heat and stir in vanilla. Strain the chestnuts, reserving the liquid.
Blend chestnuts in a food processor until smooth. While the food processor is running, slowly add as much reserved syrup as necessary through the food chute to achieve the desired consistency.
Let cool completely before refrigerating.