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Glazed Chestnut Balls |
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Serves: 10 Print this RecipeCategory: Sweet Nuts 2 pounds chestnuts 1/2 cup honey 1/2 cup water 1 cup sugar Few drops cream of tartar 1. Score chestnuts. Plunge into boiling water and cook until their shells burst open (20 to 25 minutes). Drain, then let cool and shell. 2. Mince or grind chestnut meats, or force them through a ricer. Blend with honey and shape into small balls. 3. Bring water to a boil; then stir in sugar and cream of tartar. Cook over medium-low heat, without further stirring, until the syrup begins to darken. 4. Remove pan from heat and set at once in a larger pan, containing cold water. Then dip chestnut balls, one at a time, in the syrup to coat lightly. Let dry on waxed paper, and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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