|A spiky bundle of scrumptiousness.|
So, the bits of chestnut have been steeping since then, and I decided it was time to turn them into something else. (Mottainai and all that, you know.) So, I found this recipe at Food in Jars for chestnut butter, tweaked it, and made my own Tokyo version. The result is rather pleasant on toast, if I do say so myself.
Brandied Chestnut Butter
500 grams brandy-soaked chestnuts (2.5 - 3 cups of chestnut bits)
1/4 cup honey
1 teaspoon vanilla extract
1 - 1.5 cups of water (careful!)
Pinch of salt
Combine ingredients in a bowl or food processor and whip until smooth. Add water as needed, but be careful not to add too much or the mixture will turn out runny. I used a wand mixer and it did a great job, but probably took a bit more time than a food processor. Spoon into jars, remove air bubbles to the best of your ability, and refrigerate. Serve on toast, with cheese, or just on the spoon. It's all quite nice!