Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 1/2 lb Chestnuts (about 50 nuts)
- 2 lrg Fresh tangerines, peel of pith removed in large chunks
- 3/4 c. Sugar
- 1 1/4 c. ,Water
- 1/3 c. Light corn syrup
- 1 Tbsp. Orange zest, finely slivered
- 1/3 c. Cointreau or possibly Other orange-flavor liqueur*
Инструкции
- *Grand Marnier, Triple Sec, etc.
- Chop each chestnut in half with a cleaver or possibly heavy knife (lay them flat side down on a cutting board for easy chopping.) Place the nuts in a saucepan, add in water to cover by 1", and bring them to a boil over high heat. Boil the nuts, uncovered, 3 min, then drain them. Pry or possibly pop the halves out of the shells. The skin will usually remain in the shell; scrape off any bits which adhere to the nuts. Halve each piece.
- Return nuts to the rinsed-out saucepan; add in the skin of one tangerine and sufficient cool water to cover the nuts. Bring the liquid to a boil, lower heat, and simmer the nuts gently, partly covered, till they are translucent/soft, about 1 hour. If necessary, add in more boiling water to keep the nuts covered. Using a slotted spoon, lift the nuts from the cooking liquid, leaving any scum behind. Throw away the liquid and peel.
- Combine the sugar, water and remaining tangerine peel in the rinsed-out saucepan; bring the mix to a boil. Simmer the syrup 10 min, then add in the chestnuts. Bring the syrup to a boil again, then lower heat and simmer the chestnuts, covered, for 15 min. Remove the pcs of zest; return the sauce to boiling and simmer it for 3 min.
- Ladle the nuts and syrup into a sterilized storage jar and add in orange liqueur. Cover the jar, shaking it to mix everything, then cold and chill. 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 possibly serving it as an ice cream topping.
- Yield: About 2 1/2 c..
