Monday, August 10, 2009

Stewed Rhubarb & Apple with Roasted Chestnuts

Serves 6

1kg (1 bunch) rhubarb, trimmed & coarsely chopped
500g (about 3) golden delicious apples, peeled, cored & coarsely chopped
220g (1 cup) granulated sugar
½ tsp ground cinnamon
500g chestnuts
20g unsalted butter
1 cup double cream

Place rhubarb, apples, sugar & ¼ cup water in a large saucepan & bring to the boil, cover & cook over medium heat for 10 minutes or until tender.
Add cinnamon & cook, uncovered for 5 minutes, stirring occasionally until well combined.
Meanwhile, using a sharp knife, cut a cross in the end of each chestnut & place in a roasting pan.
Roast at 220°C for 5 minutes or until skin has softened, cool slightly, then carefully peel chestnuts while still warm.
Heat butter in a large frying pan until foamy, add chestnuts & stir over medium-high heat, for 5 minutes or until golden.
Serve stewed rhubarb & apple warm or at room temperature, with warm roasted chestnuts & spoonfuls of cream.

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