Compote of Chestnuts
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
Tree nuts
Read from the ingredients, not verified. Check labels.
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take some of the largest and finest chestnuts.
- Cut a slit in the shell of each, and roast them in a charcoal furnace, taking care not to burn them.
- When done, peel them and put them into a pan with some powdered sugar, and a very little water.
- Let them simmer over a slow fire for about a quarter of an hour.
- When done, take them out, put them into a dish, squeeze over them some lemon-juice, and sprinkle them with powdered sugar.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler