Roasted Chestnuts

About

The deciduous Sweet chestnut was introduced into the UK by the Romans for its nuts – often ground into flour – and widely planted for its timber; but it now behaves like a native tree, particularly in South East England where it spreads through many woodlands by seed. It can grow old and massive, the trunk twisting and developing fissures, and the branches collapsing, but often taking root and sending up new shoots. One of the largest sweet chestnut trees is in Gloucestershire, its trunk measuring nearly 13m across.

Oven Roasted Chestnuts

1 lbs Chestnuts preferably Italian (or European) or chestnuts from Michigan
Water

Place chestnuts in a colander and rinse under cold running water. Drain.
Place the flat side of the chestnut down on a cutting board. The rounded side, (aka the belly side) should be facing up. Hold the chestnut firmly and cut horizontally across the rounded side using a sharp paring knife or a chestnut knife, if you have. Then turn the chestnut 90 degrees and make a second cut forming an X. As you are cutting, do your best not to score
As you are cutting, do your best not to score the inner skin. Continue with the rest of the chestnuts.
Transfer the now-cut chestnuts into a bowl. Cover it with cold tap water and let them sit for an hour.
Preheat it to 425 degrees. Drain chestnuts (no need to dry) and place them on a baking sheet pan in a single layer. Roast for 25-30

What you need to make Sweet Chestnut puree for dessert dishes…

2 cups of chestnuts (roasted & peeled)
1 cup of granulated sugar
2 cups of water

METHOD

1. Add all the ingredients to a saucepan and bring to the boil.
2. Reduce the heat and simmer for around 30 minutes, or until tender (most of the water should have been absorbed or have evaporated within this time).
3. Strain the chestnuts, but remember to retain the sugar syrup, and transfer them to a food processor and blend until smooth
4. Add the syrup slowly until the desired consistency is reached.
5. Allow to cool
6. Store in a refrigerator for up to 2 weeks or in a freezer for up to 6 months.