John Myers
Chestnuts with Caramel Port Wine Sauce and Ice Cream
The perfect chestnuts with caramel port wine sauce and ice cream recipe with a picture and simple step-by-step instructions.
- 300 g Chestnuts
- 20 g Butter
- 80 g Sugar
- 8 ml. Port red
- 6 ml Red wine
- 1 tsp Cornstarch
- Fresh mint to garnish
- Score the chestnuts crosswise with a sharp knife. Bring the water to the boil and add the chestnuts, then boil for about 15 minutes until the peel bursts. Demolish chestnuts and remove the skin.
- In the meantime, melt butter in a pan, add sugar and stir in, caramelize at medium temperature. Don’t leave it too brown (becomes too bitter). Deglaze with port wine and then add red wine. At first there will be lumps, but by stirring everything turns into a fine sauce. Add cornstarch, stir until smooth and bind the port wine with it.
- Add the chestnuts and let them steep.
- Glazed chestnuts as hot as possible Zb. Serve with ice. -Unfortunately, I didn’t have any mint to garnish- Sorry! You definitely do it nicer !! 😉
- Attention: Very tasty but also very sweet food – real calorie bomb. !!!! 🙂 But what should – you only live once ..! 😉 Good Appetite.
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