Better than chocolate? A recipe for a chestnut spread that disappears from the jar at lightning speed

Behind the name "crème de marrons" hides a traditional French chestnut spread, which you simply must try if you are a fan of this delicious autumn fruit.

Better than chocolate? A recipe for a chestnut spread that disappears from the jar at lightning speed

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Behind the name "crème de marrons" hides a traditional French chestnut spread, which you simply must try if you are a fan of this delicious autumn fruit. You can fill pancakes with it, spread it on a slice of bread, use it as a filling for cakes or simply dip a spoon into a jar and eat it by itself.

INGREDIENTS FOR CHESTNUT SPREAD:

- 1 kg of unpeeled chestnuts
- 250 ml of water
- 250 g of sugar
- 1 teaspoon of vanilla extract
- a pinch of salt

PREPARATION OF CHESTNUT SPREADS:

1. First roast the chestnuts, then peel them.

2. Transfer them to a bowl, pour 2-3 fingers of water over them, let them boil, and cook for about 15 minutes on low heat, stirring occasionally. In another bowl, mix the sugar and water and cook over low heat until the sugar is completely dissolved.

3. Drain the chestnuts, put them in a blender, add a quarter of the sugar syrup and blend. You can also use a stick mixer. Now transfer the resulting puree to a bowl with the rest of the sugar syrup, add salt and vanilla extract and cook for a few minutes, stirring, until the mixture thickens. Remove from heat, allow to cool, store in a jar and keep refrigerated.

By: Amber V. - Gossip Whispers