Best 3 Chestnuts And Prunes Recipes
Chestnuts and prunes are a classic flavor combination. Both have a subtly sweet flavor with a chewy texture that pairs perfectly together. This combination can be used in a variety of dishes, both sweet and savory. Whether you're looking for a delicious stuffing for a holiday turkey or a simple dessert to enjoy after dinner, chestnuts and prunes are a great option.
Here are our top 3 tried and tested recipes!
CHESTNUTS, ONIONS AND PRUNES (MARRONS AUX OIGNONS ET QUETSCHES)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.
Provided by Joan Nathan
Categories side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
- Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
- Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 32 grams, TransFat 0 grams
CHESTNUTS AND PRUNES
Submitted for Zaar World Tour 2005. I LOVE chestnuts. On the streets of New York City during the winter vendors roast them on the street and you can buy warm and fragrant little bags of them to keep your hands warm and tummy full while window shopping. Fond memories of Christmas in New York, but this particular recipe is a Christmas in Austria recipe (from a cookbook of countries along the Danube). You can serve them with crown roast of pork (I wouldn't, but then I'm a vegetarian). Have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Plums
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large skillet.
- Add chestnuts, salt and pepper to taste and ground fennel seeds.
- Simmer for a few minutes until heated thoroughly and set skillet aside.
- Place prunes in a saucepan and add port, salt, pepper and cinnamon.
- Cook over low heat until tender, 8-10 minutes.
- Add prunes to chestnuts, mix together gently and simmer 3 minutes, to warm chestnuts.
Nutrition Facts : Calories 373.4, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 130.3, Carbohydrate 73.2, Fiber 4.1, Sugar 24.7, Protein 2.5
WILD RICE WITH CHESTNUTS, PRUNES, AND APRICOTS _ - PRESSURE COOKER
Steps:
- 1. Score a small "x" in the skin on the flat side of each chestnut. 2. bring 2 quarts water to boil in the cooker and cook the chestnuts, uncovered, for 3 minutes. Test by running a chestnut under cold water and remove both the peel and thin skin. If peeling is difficult, let the chestnuts rest in the hot water for a few more minutes. Remove when ready and drain. 3. Rinse out cooker and dry. 4. Saute the celery and carrots for 2 minutes in hot butter, then stir in the rice and coat with oil. 5. Stir in the chestnuts, dried fruit, cinnamon, 2 3/4 C boiling broth, bay leaf and salt. 6. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 15 minutes. 7. Use quick-release method. 8. If the rice is not cooked to your preference, re-lock the lid and return to high pressure for up to 8 minutes. (if using brown rice and it is not cooked enough, cover with (not lock) the lid and simmer over low for a few more minutes, adding 1/4 c of additional boiling broth or water as needed.) 9. When rice is done, remove the bay leaf and stir in the orange zest. Adjust seasonings before serving.
Tips:
- Choose the right chestnuts. Fresh chestnuts should be plump and shiny, with no cracks or blemishes. Avoid chestnuts that are shriveled or have a dull color.
- Roast chestnuts properly. To roast chestnuts in the oven, preheat the oven to 400°F (200°C). Cut an X into the flat side of each chestnut and place them in a single layer on a baking sheet. Roast for 15-20 minutes, or until the shells are blackened and the chestnuts are tender.
- Peel chestnuts easily. Once the chestnuts are roasted, remove them from the oven and let them cool for a few minutes. Then, use a sharp knife to peel off the shells. The shells should come off easily.
- Use chestnuts in a variety of dishes. Chestnuts can be used in a variety of dishes, including stuffing, soups, stews, and desserts. They can also be ground into flour and used in baked goods.
- Pair chestnuts with other fall flavors. Chestnuts pair well with other fall flavors, such as apples, pears, cranberries, and pumpkin. Try using chestnuts in your favorite fall recipes for a unique and delicious twist.
Conclusion:
Chestnuts are a versatile and delicious nut that can be enjoyed in a variety of ways. With their sweet and nutty flavor, chestnuts are a great addition to both sweet and savory dishes. Whether you are roasting them in the oven, adding them to a soup or stew, or using them in a dessert, chestnuts are sure to please everyone at the table. So next time you are looking for a new and exciting ingredient to try, reach for some chestnuts. You won't be disappointed.
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