Chestnut Delights

Dessert & Sweet, Vegan

Ingredients

1 kg fresh or dried chestnuts
Sweet pumpkin (preferably “Red kuri squash”)
Raw sugar or panela/rapadura (brown cane sugar)
Lemon peel
Orange or mandarin zest
Star anise and cinnamon (powder and stick)
Sesame seeds, pine seeds or cocoa powder

 

Directions

Boil the peeled chestnuts covered in water until soft with a bit star anise, cinnamon and lemon peel (if the chestnuts are dry soak in water the night before and cook longer).
Purée or mash them.
Mix in a quarter of volume of sweet pumpkin (Red kuri squash) cooked, the orange or mandarin zest, a pinch of cinnamon powder and add a quarter of the weight of the mixture of raw sugar or panel/rapadura.
Place the mixture in a saucepan and stir on low heat until thick.
Cool until one can make small balls by hand. Decorate some with sesame seeds, pine nuts or cocoa powder or a combination of them and present nicely.

 

 

Köstliche Maronen

vegan, Dessert & Süßes

Zutaten

1 kg frische oder getrocknete Maronen
Süßer Kürbis (vorzugsweise Hokkaidokürbis)
Rohzucker oder brauner Vollrohrzucker (Rapadura)
Zitronenschale (unbehandelte Zitrone)
Orangen- oder Mandarinenzesten
Sternanis und Zimt (Pulver und Stangen)
Sesamsamen, Pinienkerne oder Kakaopulver

 

Zubereitung

Die geschälten Maronen in Wasser, bedeckt mit etwas Sternanis, Zimt und Zitronenschale weich kochen (getrocknete Maronen zuvor über Nacht einweichen und etwas länger kochen). Pürieren.

Ein Viertel des gekochten Hokkaidokürbis, Orangen- oder Mandarinenzesten, eine Prise Zimtpulver sowie ein Viertel des Rohzuckers dazu geben. Die Mischung in der Pfanne bei geringer Hitze solange rühren, bis eine dickliche Konsistenz erreicht ist.
Abkühlen lassen, bis sich mit den Händen kleine Bällchen formen lassen. In Sesamsamen, Pinienkernen oder Kakaopulver oder einer Mischung aus ihnen wälzen und servieren.

 

 

Chestnut Delights

Vegan, Desserts & Sweets

Ingredients

1 kg fresh or dried chestnuts
Sweet pumpkin (preferably “Red kuri squash”)
Raw sugar or panela/rapadura (brown cane sugar)
Lemon peel
Orange or mandarin zest
Star anise and cinnamon (powder and stick)
Sesame seeds, pine seeds or cocoa powder

 

Directions

Boil the peeled chestnuts covered in water until soft with a bit star anise, cinnamon and lemon peel (if the chestnuts are dry soak in water the night before and cook longer).
Purée or mash them.
Mix in a quarter of volume of sweet pumpkin (Red kuri squash) cooked, the orange or mandarin zest, a pinch of cinnamon powder and add a quarter of the weight of the mixture of raw sugar or panel/rapadura.
Place the mixture in a saucepan and stir on low heat until thick.
Cool until one can make small balls by hand. Decorate some with sesame seeds, pine nuts or cocoa powder or a combination of them and present nicely.

 

 

Chestnut Delights

Vegan, Desserts & Sweets

Ingredients

1 kg fresh or dried chestnuts
Sweet pumpkin (preferably “Red kuri squash”)
Raw sugar or panela/rapadura (brown cane sugar)
Lemon peel
Orange or mandarin zest
Star anise and cinnamon (powder and stick)
Sesame seeds, pine seeds or cocoa powder

 

Directions

Boil the peeled chestnuts covered in water until soft with a bit star anise, cinnamon and lemon peel (if the chestnuts are dry soak in water the night before and cook longer).
Purée or mash them.
Mix in a quarter of volume of sweet pumpkin (Red kuri squash) cooked, the orange or mandarin zest, a pinch of cinnamon powder and add a quarter of the weight of the mixture of raw sugar or panel/rapadura.
Place the mixture in a saucepan and stir on low heat until thick.
Cool until one can make small balls by hand. Decorate some with sesame seeds, pine nuts or cocoa powder or a combination of them and present nicely.