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Chestnut Compote

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Chestnut
  2. Sugar
  3. 1 gill of syrup
  4. 1 gill of Noyeau
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Make some Chestnut Puree, as directed for Vermicelli Chestnuts (vkle First Part, page 208);
  2. Shape the puree into balls, about the size of a chestnut, and set them on a slightly-buttered baking-sheet ;
  3. cover them thickly ^vith fine sugar;
  4. glaze them with a hot salamander;
  5. and dish them in a compote glass ;
  6. Mix 1 gill of Noyeau with 1 gill of syrup at 29°;
  7. and, just before serving, pour it in the compote glass, — but not over the chestnuts.

Plating