Chestnut Crème by Martin Sorges

Want to make your own version of our Chestnut Crème? While not our exact recipe, this version from Martin Sorge in The Chicago Tribune is similarly delicious.

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.