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Chestnuts In Cointreau Syrup

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 1/2 lb Chestnuts (about 50 nuts)
2 large Fresh tangerines, peel of - pith removed - in large chunks
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
Other orange-flavor liqueur*

Instructions:

*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.