Gesztenye Püré (Chestnut Purée)
Gesztenye püré is a faintly sweetened and flavored
chestnut dessert of Hungary, and served with whipped cream and optional candied
fruits.
For the best result, it should be made from fresh
chestnuts of the fall season, which makes it extra special, just like getting
roasted chestnuts on the boulevards in that time of the year. When fresh
chestnuts are not available or one desires to make this dessert at any time of
the year, canned purée is available from import food stores on the Net here in
the States.
Ingredients
- 3 pounds chestnuts
- 1 ½ cups granulated sugar
- 2-3 tablespoons milk
- 3 tablespoons rum (or rum extract)
- 2 cups heavy cream or 8oz CoolWhip
- ¼ cup vanilla confectioners' sugar
- ½ cup Maraschino Cherry (optional)
- Water
Slit or make a cross on the top of each chestnut. Put
them in a saucepan and cover with cold water. Bring the water to the boil and
cook for 5 minutes. Drain, and remove the chestnut shells and the bitter inner
skins while warm. Place them in a clean saucepan and add enough cold water
again to cover. Simmer uncovered until the chestnuts are tender, for abut 1
hour. Add more water if needed.
When the chestnuts are done, drain and put them through a
meat grinder into a large mixing bowl.
Pour the granulated sugar and ½ cup cold water into a
small saucepan. Simmer very gently; stir occasionally until the sugar is
dissolved to make the syrup.
Combine the warm syrup with the chestnut paste and add
the milk to moisten. Gradually stir in the rum. Put it in the refrigerator to
cool.
Whip up the heavy cream with the vanilla sugar until the
cream forms soft peaks.
Press the purée through a potato ricer into individual
glass serving dishes. Heap some whipped cream, or CoolWhip on the dessert and
decorate with the Maraschino Cherry, if desired.
(Instead of boiling, the purée can also be made from
roasted chestnuts. Preheat the oven to 425 F, place the chestnuts in a shallow
baking pan and roast them for about 30 to 40 minutes. Shake the pan several
times to rotate the chestnuts so they will cook evenly. Peel as soon as they
are cool enough to handle.
Also, note that the canned chestnut purée usually comes
all prepared with the sugar, vanilla and rum.)
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