No-churn ice cream
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Chestnuts in Cointreau & orange syrup
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Makes 1.5kg
Skip to ingredients
- 1 ½kg chestnutsin shells, or 800g prepared chestnuts (vacuum-packed or from a jar)
- 1 orange
- 1 vanilla pod
- 250g granulated sugar
- 250g light brown sugar
- 100ml Cointreau
Nutrition: per serving (50g)
- kcal113
- fat0glow
- saturates0g
- carbs23g
- sugars14g
- fibre2g
- protein1g
- salt0g
Method
step 1
To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don’t have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.
step 2
Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.
step 3
Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.
