Dessert recipes with chestnuts for a sweet autumn
There is no doubt that if there is a highly outstanding food characteristic of autumn, of the different autumnal months, the Chestnut It is one of the most popular, together with other foods such as, for example, persimmon, mushrooms or marvelous figs.
As you surely know, the chestnuts they consist of delicious and nutritious chestnut fruit, a tree known scientifically with the name ofCastanea sativa, and belonging to the family of the fagaceae, which is characterized by being native to temperate climates.
It is an easily distinguishable food, since the fruits can be found inside a kind of hedgehog, whose "quills" tend to sting a lot if we take it with our fingers. Therefore, when we go to the field to pick chestnuts during the autumn months (an authentic celebration for many Spanish families), it is usual to do it carefully with the help of a wooden stick and shoes, since when stepping on the hedgehogs these tend to open and their ripe chestnuts are scattered all over the land.
Chestnuts can be eaten raw, roasted or boiled, and also in the form of candy (as for example with the traditionalbrown glacé, consisting of delicious candied or glazed chestnuts).
In fact, during the last cold months of autumn it is usual to find ourselves in the streets with tobacconists and shopkeepers who serve roasted chestnuts, which wrap in newspaper or cardboard, and we can enjoy a pleasant walk.
Precisely for lovers of chestnuts we have prepared a special with delicious recipes with chestnuts, ideal to enjoy during these days. Do you dare to elaborate them with us? Choose between your favorite. We hope you like them !.
Chestnut puree
The chestnut puree It becomes a simple recipe and very easy to make, but extremely versatile, since it is a basic recipe for preparing a wide variety of desserts. For example, it can be useful for making chestnut trout, or a delicious cake.
Ingredients:
- 1 kg. of chestnuts
- 1 spoon of sugar
- 1 cinnamon stick
- 200 ml. milk
- Water
Production of chestnut puree:
- Wash the chestnuts well to remove their dirt. Then make a small cut in the smooth part of the chestnuts, put them in a large saucepan, cover them with water and boil them for at least 10 minutes. After this time turn off the fire, remove the water and when the chestnuts have cooled remove the skin hard and thin, until they are completely clean.
- Put the peeled chestnuts in another casserole, cover them with the milk, add the sugar and the cinnamon stick and bring them to a boil, leaving them to cook for 15 minutes.
- To finish, crush the chestnuts together with the milk, with the help of a blender. It is essential that the puree has a rather thick texture.
- Ready! You can now use the chestnut puree with your favorite autumn recipe.
Chestnuts in syrup
The chestnuts in syrup They are a delicious dessert that we can make during the chestnut season, becoming in fact one of the most characteristic sweet preserves during the autumnal days.
Ingredients:
- 2 kg of chestnuts
- 500 gr of sugar
- 1 vanilla pod (optional)
- Water
Preparation of chestnuts in syrup:
- First wash the chestnuts well to remove dirt and dirt they may have. Then make a cut on the smooth part. Put them in an ideal casserole to make jams, cover them with water and cook for about 30 minutes.
- After this time, once the chestnuts are cooked, it is time to peel them. Being careful not to burn ourselves and not to break them, peel them well and then reserve them. Filter the cooking water, add the vanilla pod (optional), sugar and heat over low heat until the sugar dissolves completely. Then bring to a boil, and when you reach this point add the chestnuts. Cook for 10 more minutes.
- Lists! To finish you just have to reserve them in sealed glass jars with syrup, and sterilize them for 30 minutes.
Chestnut trout
Although they are better known sweet potato trout or angel hair, the truth is that during the autumn the chestnut trout They can also become a delicious option for dessert. Discover how to make them.
Ingredients:
- 1 kg. of chestnuts
- 1 tablespoon star anise
- 1 cinnamon stick
- 1 spoon of sugar
- 200 ml. milk
- Water
- Olive oil
- 1 pack of wafers (ideal for dumplings)
- Sugar icing (optional)
Preparation of chestnut trout:
- Wash the chestnuts well, make a cut in the smooth part and put them in a casserole or saucepan, cover them with water and cook them for approximately 30 minutes. Then remove the skin of the chestnuts little by little, both the hard part and the thin skin, being completely clean.
- Put the peeled chestnuts in a saucepan, cover them with milk, add the cinnamon stick and bring to a boil, simmering them for 15 minutes. After this time, once the chestnuts are cooked, grind them together with the milk with the help of a blender. You must obtain a thick texture. With this we have already prepared our chestnut puree.
- Open each wafer with care, wet your interior a little with water and fill one by one with the chestnut puree, avoiding filling them too much so that you can close them well without the filling coming out. When you have filled them, close them with the help of a fork.
- Put olive oil in a pan and when the oil is hot, fry the chestnut trout, browning them well on both sides. To finish, put absorbent paper in a dish to drain the oil from the trout once fried. Lists !.
