1 1/2 lb chestnuts (about 50 nuts)
2 large fresh tangerines, peel of - pith removed -
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
1 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.
Servings: 1 batch
Chestnuts In Cointreau Syrup Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Food historians have found proof that recipes existed far back into ancient history, in truth as far into history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Closer to modern times, there were two interesting recipe books from the 14th Century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is popular today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the time. By the arrival of the 1900s, cookery books are starting to become popular due to increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chestnuts In Cointreau Syrup recipe.
