If you like chestnuts as much as we do, we suggest some delicious sweet recipes with chestnuts, ideal to enjoy the sweetest autumn. We discover some of the most traditional.
There is no doubt that if there is a highly outstanding and characteristic food of autumn, of the different autumn months, the chestnut is one of the most popular, together with other foods such as persimmon, mushrooms or the wonderful figs.
As you probably know, chestnuts consist of the delicious and nutritious fruit of the chestnut tree, a tree known scientifically by the name of Castanea sativa, and belonging to the fagaceae family, 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. For this reason, when we go to the field to collect chestnuts during the autumn months (a real festival 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 they tend to to open and its ripe chestnuts are scattered all over the land.
Chestnuts can be eaten raw, roasted or boiled, and also in the form of sweets (such as the traditional brown glacé, consisting of delicious candied or glazed chestnuts).
In fact, during the last cold months of autumn it is common to find tobacconists and shopkeepers in the streets who serve roasted chestnuts, which they wrap in newspaper or cardboard, and which we can enjoy taking 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 make them with us? Choose between your favorite. We hope you like them!
Chestnut puree
Chestnut purée becomes a simple recipe that is very easy to prepare, but extremely versatile, since it becomes a basic recipe for later preparing a wide variety of desserts. For example, it can be useful for making chestnut trout, or a delicious cake.
Ingredients:
- 1kg of chestnuts
- 1 spoon of sugar
- 1 cinnamon stick
- 200 ml. milk
- Water
Preparation of the 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 heat, remove the water and when the chestnuts have cooled, remove the hard and fine skin, until they are completely clean.
- Put the peeled chestnuts in another saucepan, cover them with the milk, add the sugar and the cinnamon stick and bring them to a boil, then leave them to cook for 15 minutes.
- To finish, mash 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
Chestnuts in syrup are a delicious dessert that we can make during the chestnut season, becoming in fact one of the most characteristic sweet preserves during the autumn days.
Ingredients:
- 2 kg of chestnuts
- 500 grams of sugar
- 1 vanilla pod (optional)
- Water
Preparation of chestnuts in syrup:
- First, wash the chestnuts well to remove any dirt and dirt they may have. Then make a cut in the smooth part. Then put them in a saucepan ideal for making preserves, cover them with water and cook them for approximately 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 set them aside. Filter the cooking water; add the vanilla pod (optional), the sugar and heat over low heat until the sugar dissolves completely. Then bring to the boil, and when it reaches this point add the chestnuts. Cook them for 10 more minutes.
- Lists! To finish, you just have to reserve them in hermetically sealed glass jars and with the syrup, and sterilize them for 30 minutes.
Chestnut trout
Although sweet potato or angel hair trout are better known, the truth is that chestnut trout can also become a delicious option for dessert during the fall. Find out how to make them.
Ingredients:
- 1kg of chestnuts
- 1 tablespoon star anise
- 1 cinnamon stick
- 1 spoon of sugar
- 200 ml. milk
- Water
- Olive oil
- 1 package of wafers (ideal for dumplings)
- icing sugar (optional)
Preparation of chestnut trout:
- Wash the chestnuts well, make a cut in the smooth part and then put them in a pot or saucepan, cover them with water and cook them for approximately 30 minutes. Then remove the skin from the chestnuts little by little, both the hard part and the thin skin, leaving it completely clean.
- Put the peeled chestnuts in a saucepan, cover them with the milk, add the cinnamon stick and bring to a boil, simmering for 15 minutes. After this time, once the chestnuts are cooked, crush them together with the milk with the help of a blender. You should get a thick texture. With this we have already prepared our chestnut puree.
- Open each wafer carefully, moisten the inside with a little 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 frying pan and when the oil is very hot, fry the chestnut trout, browning them well on both sides. To finish, put absorbent paper on a plate to drain the oil from the trout once fried. Lists!
