---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHESTNUTS IN COINTREAU SYRUP
  Categories: Desserts, Fruits, Grains, Sauces
       Yield: 1 batch
  
   1 1/2 lb Chestnuts (about 50 nuts)
       2 lg Fresh tangerines; peel of
            -- pith removed
            -- in large chunks
     3/4 c  Sugar
   1 1/4 c  ;Water
     1/3 c  Light corn syrup
       1 tb Orange zest; finely slivered
     1/3 c  Cointreau or
            Other orange-flavor liqueur*
  
   *Grand Marnier, Triple Sec, etc.
   
   Chop each chestnut in half with a cleaver or heavy
   knife (lay them flat side down on a cutting board for
   easy chopping.)  Place the nuts in a saucepan, add
   water to cover by 1", and bring them to a boil over
   high heat.  Boil the nuts, uncovered, 3 minutes, then
   drain them. Pry or pop the halves out of the shells.
   The skin will usually remain in the shell; scrape off
   any bits that adhere to the nuts. Halve each piece.
   
   Return nuts to the rinsed-out saucepan; add the skin
   of one tangerine and enough cold water to cover the
   nuts.  Bring the liquid to a boil, lower heat, and
   simmer the nuts gently, partly covered, until they are
   translucent, about 1 hour.  If necessary, add more
   boiling water to keep the nuts covered.  Using a
   slotted spoon, lift the nuts from the cooking liquid,
   leaving any scum behind.  Discard the liquid and peel.
   
   Combine the sugar, water and remaining tangerine peel
   in the rinsed-out saucepan; bring the mixture to a
   boil.  Simmer the syrup 10 minutes, then add the
   chestnuts.  Bring the syrup to a boil again, then
   lower heat and simmer the chestnuts, covered, for 15
   minutes. Remove the pieces of zest; return the sauce
   to boiling and simmer it for 3 minutes.
   
   Ladle the nuts and syrup into a sterilized storage jar
   and add orange liqueur. Cover the jar, shaking it to
   mix everything, then cool and refrigerate.  The flavor
   improves for several weeks.  Stores for up to a year
   in the refrigerator.
   
   The author suggests spooning this sauce into stemmed
   glasses and topping it with lightly whipped cream, or
   serving it as an ice cream topping.
   
   Yield: About 2 1/2 cups.
   
   From _Fancy Pantry_ by Helen Witty.  New York: Workman
   Publishing Company, Inc., 1986.  Pg. 224.  ISBN
   0-89480-037-X.  Typed for you by Cathy Harned.
  
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