Take off heat and store in clean (sterilised) jars. My plan is to add some toasted pecans and a sprinkling of freshly crushed black pepper, just before serving!Paris and have always dreamt of making my own because I think homemade is moreish (though not it all cases, for example puff pastry!). What does it taste like? Think on things like dark, sweet gooey caramel, blitzed up with oven roasted chestnuts and you’re in business. Did I mention vanilla scented? To be honest, this is a glorified chestnut puree…but oh how glorious…! It is much darker than the store-bought version, tribute to the molasses in the brown sugar but it has the familiar warm and soft chestnut taste. vanilla pod 100g cooked/roasted chestnuts 1 tablespoon Cointreau or any other liqueur Take off heat and let cool for a few minutes. You’ll end up with a glossy, shiny syrup coating the chestnuts. Put into a blender or food processor, along with the 20ml of water and blend as smooth as you can get it.
If you like it smooth, pour blended mixture into a sieve and using a spatula, push through. Mine still ended up coarse but not in a gritty way, so that’s fine. Reserve chunky bits for ‘making truffles’. Pour in the Cointreau and stir well together.
Pot and refrigerate. I am looking forward to having this on pancakes on Christmas morning.And maybe some chocolate waffles. I’m also thinking ice-cream, with some chocolate shavings. Talk about fab no-cook! I have to say a big thank you to my husband who made a snow box for me and if you’re wondering what I mean, look no further! Apart from the first couple of photos, the others with snow were made in this box, filled by my darling man! I love SNOWWWWWWWW and the ‘spot’ meter on my camera which I played with when taking these photos. This post is heading over to ‘In the bag’, cohosted by Scott of the realepicurean.com and Julia of A Slice of Cherry Pie, for this month’s special. So hurry on over with your recipes made from clementines, cranberries and nuts! Closes 4th of January, 2010!
I’ve submitted this post to Foodbuzz, if you like it, can you buzz it please :-). Thanks…and see you soon X X X.