Chestnut Puree - cooking recipe

Ingredients

400 g fresh chestnuts, in shell
water, as needed
2 cups milk
1/2 vanilla bean
3 tablespoons cognac or 3 tablespoons brandy

Preparation

Shell the chestnuts by making a shallow incision ONLY in the round portion of each nut.
Put chestnuts on a baking sheet in a very small amount of water and bake at 240 degrees C for 7 to 8 mins; set aside to cool.
Remove nuts from shells.
Place the chestnuts, milk and vanilla bean in a saucepan and heat to simmering.
Simmer until all liquid has evaporated and chestnuts are tender.
Rub the chestnuts through a sieve to puree.
Remove from heat and let cool.
Add Cognac or Brandy and blend until smooth.