- Prep Time: 30 minutes
- Cook Time: 1 1/2 hr. minutes
Chestnut Cream
Tidbits...Chestnut cream is a very tasty spread for toast or bread. It is also a delicious filling for crepes or topping on pancakes and waffles. I made mini sandwiches out of my autumn pumpkin cake bites.
Ingredients
- Chestnuts - 2 kg
- Cane Sugar - 600 g
- Vanilla Bean - 1
- Lemon - 1 (Grated Rind)
- Rum - 1 T
Instructions
- Wash chestnuts under cold running water. Boil in shells for 15 minutes. Drain and peel outer shell and inner skin.
- Make puree with hand held blender.
- Boil water and sugar until dissolved. Add syrup, chestnut purea, vanilla bean cut in half lengthwise, grated lemon rind and rum. Cook on low stirring frequently with wooden spoon for 45 minutes.
- Remove vanilla bean. Chestnut cream can be put in sterilized jars like jam or conserved for 10 days in refrigerator.
Allergens
