Comments on: Chestnut Puree

By: Tara at Geek Baker

Tara at Geek Baker — Tue, 19 Jan 2010 22:26:51 +0000

Thanks so much for posting this! I lived in Hungary for a year and chestnuts (especially pureed) became my comfort food. I will make this and think of Tata……

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By: Sally Luci

Sally Luci — Wed, 30 Dec 2009 20:58:49 +0000

Sorry – this Chestnut Puree at Balatron also was chocolate so that
would mean adding cocoa powder (?) how much (?).

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By: Sally Luci

Sally Luci — Wed, 30 Dec 2009 20:55:53 +0000

I had Chestnut Puree for the first time this week at a Hungarian Restaurant
called Balatron (or similar) and it was the most wonderful dessert I’ve had
in a long time. It definitely had rum and whipped cream. Can anyone tell me
how much rum would be used and I assume it would be mixed into the puree
with the whipped cream just used on the top. Any suggestions would be
appreciated. I’ll be going back to Balatron for more but it’s not that close to
my home.

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By: The Hungarian Girl

The Hungarian Girl — Sat, 19 Dec 2009 14:50:55 +0000

I hope it works out for you! Adding the rum and vanilla gives it a nice flavor. It’s best served chilled when preparing it as a dessert.

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By: Mo Linda

Mo Linda — Fri, 18 Dec 2009 20:50:49 +0000

As a Hungarian, I tried to make this from memory……. it wasn’t to bad. But, I’m trying this Recipie Now……. let you know If the Family likes this One Better!! With the added Rum and Vanilla. Thanks

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By: valerian

valerian — Thu, 03 Dec 2009 17:34:00 +0000

just do not cook those chestnuts on the picture. they are “wild chestnuts” and they are poisonous . gestenyepure is such a classic. i have never tried to make it. thanx for the tip. in the shops you get the version mixed with beans. you have to look hard to look for the real thing.

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By: John

John — Thu, 26 Nov 2009 18:15:42 +0000

This was, and continues to be, one of my favorite deserts. The rum definitely gives it a unique and enhanced flavor.

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By: The Hungarian Girl

The Hungarian Girl — Mon, 16 Nov 2009 16:18:52 +0000

I certainly agree! Rum and whipped cream is a must for Gesztenyepüré . I think a flavored liqueur would also be good with it.

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By: Dennis Vasko

Dennis Vasko — Mon, 16 Nov 2009 06:37:25 +0000

This is awesome and so filling! I’d say rum is pretty mandatory in this and personally I can’t imagine this without whipped cream and a cherry on top.

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By: Laura

Laura — Mon, 16 Nov 2009 03:02:54 +0000

i JUST saw fresh chestnuts in a supermarket in kw and wondered… hmm , interesting, but what would i do with them!! hopefully they still have some
~ laura

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