Food & Cooking Recipes Dessert & Treats Recipes Chestnut Puree 4.0 (10) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/2 cups Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe. Ingredients 1 jar (14.8 ounces) chestnuts 2 ¼ cups whole milk, plus more if needed Pinch of salt ½ vanilla bean, halved lengthwise Directions 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. 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. Rate it Print