Chestnuts Puree (Pireu de Castane)

 
This is one of my favorite  desserts!  Chestnuts Puree it is one of the desserts one would find on the menus of restaurants, pastry shops and cafes all over Hungary and Romania. I was delighted to enjoy some when I was there in the fall, (actually, a little more than just "some"). I do like to make my own, and this time of the year, it is the perfect time to make this delicious dessert.

Chestnuts are in full swing in the supermarket. Look for smooth and blemish free chestnuts. Wash and boil them until they soften. To make sure they are cook, remove one and cut it in half and check for a soft interior. 

The dessert is simple to make, but it does require time and patience , to peel them once they have been cooked, but if you like something bad enough, (like I do), it’s worth the time and effort !

Enjoy!
 


INGREDIENTS

4 lb. ( 2 kg.) chestnuts in shell
2 to 2-1/2 cups hot milk
1/3 cup icing sugar 
1/2 cup butter, unsalted
4 tbsp. rum flavoring
2 cups whipping cream
1 tbsp. icing sugar
 
DIRECTIONS

Wash chestnuts. Place in a pot and pour enough water to cover them. Cook chestnuts for about 1 hour or longer,  or until they are done. (Take one out, cut in half and check for softness - flesh should be soft).

Drain off the water and let them cool enough to handle. Clean them by removing the peal or cut them in two and scoop out flesh with a little spoon or a knife (rounded tip knife works better).

Place all the flesh into a large bowl.  Pour hot milk over chestnuts. Let stand a bit to cool then place half the chestnuts in food processor. Add half the sugar, half the butter, half the rum flavoring and mix together until smooth and creamy. Add a little bit of milk as needed to get a smooth puree, (like a hummus).

Remove to a bowl and proceed with the remaining chestnuts, adding the rest of the sugar, butter and rum flavoring.

Beat whipping cream with the icing sugar until soft peaks form.

To serve, place some whipping cream in the bottom of individual footed glass bowls. Push the puree through a potato-press over the whipping cream.

Garnish top with more whipping cream.

Bon appétit!

Makes: 12-14 servings

NOTE: 

From 2.5 lb. (1,200 grams ) of chestnuts, after cleaning  the peel off, I ended up with 2 lb. of flesh.   
 
Leia’s Culinary Treasures