Chestnut Cream by Martin Sorges

A popular French spread, this version of crème de marrons requires little time to prepare. Originally published by Martin Sorge in The Chicago Tribune.

Directions:

1. Roughly chop the chestnuts and add them to a small saucepan with water. Bring to a boil over high heat, then turn down to medium, cover, and cook for 6 to 10 minutes, until you can crush a piece of chestnut against the side of the pan with a wooden spoon.
2. Add the granulated sugar, brown sugar, salt, the seeds from the vanilla bean, the empty pod (or vanilla extract) and Armagnac, then bring back to a boil until the sugar completely dissolves. Let the mixture cool for 5 minutes, then remove the vanilla pod.
3. Transfer this mixture to a food processor or blender and process for about 4 to 5 minutes until it has the consistency of mostly smooth peanut butter. If it feels too firm, add one tablespoon of water.
4. Transfer to an airtight container and let cool completely. Refrigerate until needed for up to 1 week.