- 4 oz cooked and cleaned chestnuts
- 3 fl oz Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- 1 cup (8 fluid oz) heavy cream
- 2 oz Apple Jack Brandy
- 2 Tbsp (or 1 1/3 Tbsp) red wine vinegar
- Salt and pepper
- 1 cup water (8 fluid oz)
In a food processor puree chestnuts and water (can use a blender). Place chestnut puree and red wine vinegar in a saucepan – reduce by half. Add heavy cream and maple syrup – reduce by half. Finish with Apple Jack Brandy, salt and pepper.
Photo Families Online Magazine.