Sweetened Chestnut Puree
Makes 1 cup/250ml
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200gm fresh chestnuts, in shell
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Water, as needed
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2 1/2 cups milk
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1/2 a vanilla bean
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1/4 to 1/3 cup of sugar (to taste)
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3 tablespoons of Cognac or Brandy (optional)
Step 1 - Shell chestnuts by making an "X" incision only in the bottom round portion of each nut.
Step 2 - Place the chestnuts on a baking tray in a small amount of water and bake at 240c for 8 to 10 minutes. Let cool. **Stop here if you're just eating roasted chestnuts and peel these in front of watching some sinfully so-bad-it's-good television. **
Step 3 - Slip intact nuts from shells
Step 4 - Remove the skins and discard
Step 5 - Place the chestnuts, 2 cups of the milk and vanilla bean in a saucepan and heat to simmering.
Step 6 - Simmer until all liquid has evaporated and chestnuts are tender.
Step 7 - Add last 1/2 cup of milk and sugar and heat to dissolve sugar but do not evaporate.
Step 8 - Blend milky chestnut mixture with brandy
Step 9 - Rub the chestnuts through a sieve to puree.
Step 10 - Place in sterilised jar