Torta Ricotta: Chestnut Torta Ricotta

Preparation info
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound (455 g) fresh chestnuts in the shell or 12 ounces (340

Method

  1. If you are using fresh chestnuts, prepare them as directed for Chestnut Puree but leave whole after cooking.
  2. Chop the prepared or packaged chestnuts to about one-quarter of their original size. Combine with the granulated sugar, dark rum, water, and butter in a small saucepan. Cook over high heat, stirring frequently, until th