Chestnuts In Cointreau Syrup Recipe

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Servings: 1

Ingredients

  • 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*

Directions

  1. *Grand Marnier, Triple Sec, etc.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Yield: About 2 1/2 c..

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