Winter chestnut puree

Ingredients for 1 servings:

• 1 large apple, sour e.g. Boskoop
• 200 g chestnuts, cooked, vacuum-packed
• 1 tbsp lemon juice
• 40 g butter
• 40 g cane sugar
• 110 ml orange juice
• 35 g marzipan
• vanilla sugar
• Cinnamon
• cardamom
• Clove(s), ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

A spread for sweet bread or for spreading on pancakes, crepes and pancakes

Peel and core the apple and cut into small pieces, then mix with the lemon juice in a small bowl. Roughly chop the chestnuts. Set a few chestnuts aside for a decorative arrangement. Melt the butter in a non-stick pan. Add the brown sugar and allow to caramelize slightly. Add the apple and chestnut pieces. Deglaze with the orange juice and simmer over medium heat for 5-10 minutes. Meanwhile, cut the marzipan into very small pieces. Empty the mixture from the pan into a sieve to allow the excess liquid to drain away, then put it straight into a blender. Purée the mixture while it is still warm. Add the marzipan and season with vanilla sugar, cinnamon, cardamom, and cloves, if desired. Mix with a spoon until the marzipan has melted into the mixture and you have a creamy mixture. Arrange in a small bowl decorated with the remaining chestnuts, e.g. For example, in a porcelain dish with a diameter of 11 cm and a height of 5 cm. The jam tastes best warm, for example, as a spread on a slice of plaited bread.