Chestnuts are a very tasty treat, either roasted, cooked or used in various dishes. Moreover, they have considerable nutritional value. It’s not only fiber and high vitamin C content what makes them special. They are high in minerals such as potassium, magnesium or copper. Even though nuts are generally famous for their high fat content, chestnuts are the only low-fat nuts containing only 1,9% of fat per 100 grams of roasted nuts.
I was thinking about how I could preserve this little fruit for a long term storage and the chestnut cream looked like a good idea. It’s particularly suitable as a cream spread or a cake filling. Or simply lick it off your fingers 🙂
Chestnuts are a very tasty treat, either roasted, cooked or used in various dishes. Try to use them differently – as a cream or cake filling.
- 1,2 kg chestnuts
- 700g cane sugar
- 1l water
- 1 vanilla bean
- Cut an X into the flat side of each chestnut. Put them in water and with the lid on let them boil for about 40 minutes.
- Drain and peel both the shell and brown papery skin underneath.
- Use a potato masher or fork to mash them into a puree consistency.
- Now boil 1l of water together with a cane sugar, add peeled chestnuts and a pulp of one vanilla bean.
- Stir constantly until the cream mixture becomes thick, it will take about one hour.
- Fill the prepared jars with chestnut cream, close tightly and sterilize at 80 degrees C for about 20 minutes.*
*I used an electric oven sterilization – just place the jars into the higher cake pan and fill it with 2 cm of water.