Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: 1 3/4 cups Chestnut Puree
- 1 3/4 pounds raw chestnuts
- 1 cup sugar
- 1 3/4 cups water
- 1 teaspoon vanilla
- To roast the chestnuts: Heat oven to 400 degres. 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 15-20 minutes, stirring after 10 minutes. Remove from oven and let stand 5 minutes to cool. Peel shells and let chestnuts cool completely.
- To make the sweetened chestnut puree: In a medium saucepan, bring chestnuts, sugar and water to a boil. Reduce heat and simmer 25-35 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. Slowly add as much syrup as necessary to achieve the desired consistency through the food chute while the processor is running. Let cool completely before referigerating.