Chestnuts in cointreau syrup
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Chestnuts in cointreau syrup
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Last updated 6/12/2012 12:48:18 AM. Recipe ID 9312. Report a problem with this recipe.
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      Title: Chestnuts in cointreau syrup
 Categories: Desserts, Fruits, Grains, Sauces
      Yield: 1 Batch
 
  1 1/2 lb Chestnuts (about 50 nuts)
      2 lg Fresh tangerines; peel of
           -- pith removed
           -- in large chunks
    3/4 c  Sugar
  1 1/4 c  ;Water
    1/3 c  Light corn syrup
      1 tb Orange zest; finely slivered
    1/3 c  Cointreau or
           Other orange-flavor liqueur*
 
  *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.
 




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Recipe ID 9312 (Apr 03, 2005)

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