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Archive for September, 2015

Chestnut cream or puree

1.75 lb roasted or cooked chestnuts, peeled and ground in food processor
1/2 cup organic sugar
1 3/4 cups half and half (water or milk can be substituted)

Melt the sugar and the milk on low temperature. Combine with the ground chestnuts. Stir well and refrigerate.
Serve in a small espresso cup topped with a dollop of whipped cream!!!!

chestnuts

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