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Ingredients
- 300 grams Raw chestnuts
- 150 ml Milk
- 50 ml Water
- 80 grams Raw cane sugar
- 1 tbsp Rum
Method
- Wash the chestnuts, pour in enough water to cover them and cook them for 8-12 minutes in a pressure cooker.
- When the pressure has dropped, drain them in a sieve and spoon out the insides.
- Place all the ingredients except for the rum in a saucepan and mash the chestnuts as they simmer (simmer well until the water has evaporated).
- When it has cooled down, put the mixture in a food processor, and add the rum for the aroma and blend.
- Pour it into a sterilized container and it's done.
- Note: It has a lot of water but it is low in sugar, so it won't keep for very long.
- Refrigerate the amount you wish to use and freeze the rest.
- It's nice as a bread filling.
- It's also nice used in this recipe.
