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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 (vide 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 with 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