No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chestnut Puree

Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.

  • yield: Makes about 2 1/2 cups
Photography: Ken Kochey

advertisement

advertisement

Ingredients

  • 1 jar (14.8 ounces) chestnuts
  • 2 1/4 cups whole milk, plus more if needed
  • Pinch of salt
  • 1/2 vanilla bean, halved lengthwise

Directions

  1. Step 1

    Combine chestnuts, milk, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and toss in pod. Bring to a simmer, and cook, partially covered, until chestnuts are very soft and all but about 1/2 cup of the liquid has been absorbed, about 20 minutes.

  2. Step 2

    Pour mixture through a fine-mesh sieve into a bowl, reserving chestnuts and cooking liquid separately and discarding vanilla pod. Process chestnuts in a food processor until very smooth, adding reserved cooking liquid (and additional milk if needed), 1 tablespoon at a time, until mixture is the consistency of a thick spread. Pour through a large-mesh sieve. Cover with plastic wrap, and refrigerate until ready to use.

Source
Martha Stewart Living, December 2007

Related Topics

advertisement

advertisement