GazpachoGlazed Chestnuts Glazed Pork Roast

Glazed Chestnuts

300 g / 10.5 oz
20 g / 0.6 oz
80 g / 2.6 oz
7 cl / 2.3 oz
5 cl / 1.6 oz
1 tsp
butter, unsalted
red wine
starch flour

Serves 3 - 426 cal per serving
Prep-time: 20 min. - Total-time: 20 min.
Serve glazed chestnuts as a side with venison, duck or goose. Or for a sweet treat as dessert with ice cream. Cut the chestnuts crosswise on the domed side. Bring water to a boil and add the chestnuts. Cook for 15 minutes until the husk bursts open. Put in a strainer and peel. In a pan melt butter and sugar stirring constantly until caramelized. First the sugar gets cloddy before liquefy. Add the chestnuts. Don't brown them too much otherwise the caramel gets bitter. Add the port. Dissolve 1 tsp starch flour in the red wine, add to thicken the sauce. Serve the glazed chestnuts hot.

German Sites: Marions Kochbuch - Rezepte in Deutsch . Rezepte aus aller Welt . Koch-Index . imprint - Datenschutz