Chestnuts In Cointreau Syrup Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Chestnuts, about 50 nuts
2 large: Fresh tangerines, peel of - pith removed - in large chunks
3/4 cup: Sugar,
1 1/4 cup: , Water
1/3 cup: Light corn syrup,
1 tbsp: Orange zest, finely slivered
1/3 cup: Cointreau or,
Other orange-flavor liqueur*,
Directions:
*Grand Marnier, Triple Sec, etc.
Chop each chestnut in half with a cleaver or heavy knife (lay them
flat side down on a cutting board for easy chopping.) Place the nuts
in a saucepan, add water to cover by 1", and bring them to a boil
over high heat. Boil the nuts, uncovered, 3 minutes, then drain
them. Pry or pop the halves out of the shells. The skin will usually
remain in the shell; scrape off any bits that adhere to the nuts.
Halve each piece.
Return nuts to the rinsed-out saucepan; add the skin of one tangerine
and enough cold water to cover the nuts. Bring the liquid to a boil,
lower heat, and simmer the nuts gently, partly covered, until they are
translucent, about 1 hour. If necessary, add more boiling water to
keep the nuts covered. Using a slotted spoon, lift the nuts from the
cooking liquid, leaving any scum behind. Discard the liquid and peel.
Combine the sugar, water and remaining tangerine peel in the
rinsed-out saucepan; bring the mixture to a boil. Simmer the syrup 10
minutes, then add the chestnuts. Bring the syrup to a boil again,
then lower heat and simmer the chestnuts, covered, for 15 minutes.
Remove the pieces of zest; return the sauce to boiling and simmer it
for 3 minutes.
Ladle the nuts and syrup into a sterilized storage jar and add orange
liqueur. Cover the jar, shaking it to mix everything, then cool and
refrigerate. The flavor improves for several weeks. Stores for up to
a year in the refrigerator.
The author suggests spooning this sauce into stemmed glasses and
topping it with lightly whipped cream, or serving it as an ice cream
topping.
Yield: About 2 1/2 cups.
From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing
Company, Inc., 1986. Pg. 224. ISBN 0-89480-037-X. Typed for you by
Cathy Harned.
Source from luhu.jp
Chop each chestnut in half with a cleaver or heavy knife (lay them
flat side down on a cutting board for easy chopping.) Place the nuts
in a saucepan, add water to cover by 1", and bring them to a boil
over high heat. Boil the nuts, uncovered, 3 minutes, then drain
them. Pry or pop the halves out of the shells. The skin will usually
remain in the shell; scrape off any bits that adhere to the nuts.
Halve each piece.
Return nuts to the rinsed-out saucepan; add the skin of one tangerine
and enough cold water to cover the nuts. Bring the liquid to a boil,
lower heat, and simmer the nuts gently, partly covered, until they are
translucent, about 1 hour. If necessary, add more boiling water to
keep the nuts covered. Using a slotted spoon, lift the nuts from the
cooking liquid, leaving any scum behind. Discard the liquid and peel.
Combine the sugar, water and remaining tangerine peel in the
rinsed-out saucepan; bring the mixture to a boil. Simmer the syrup 10
minutes, then add the chestnuts. Bring the syrup to a boil again,
then lower heat and simmer the chestnuts, covered, for 15 minutes.
Remove the pieces of zest; return the sauce to boiling and simmer it
for 3 minutes.
Ladle the nuts and syrup into a sterilized storage jar and add orange
liqueur. Cover the jar, shaking it to mix everything, then cool and
refrigerate. The flavor improves for several weeks. Stores for up to
a year in the refrigerator.
The author suggests spooning this sauce into stemmed glasses and
topping it with lightly whipped cream, or serving it as an ice cream
topping.
Yield: About 2 1/2 cups.
From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing
Company, Inc., 1986. Pg. 224. ISBN 0-89480-037-X. Typed for you by
Cathy Harned.
Source from luhu.jp