*Grand Marnier, Triple Sec, etc.
Chop each chestnut in half with a cleaver or heavy knife (lay them flat side down on a cutting board for easy chopping.
) Place the nuts in a saucepan, add water to cover by 1", and bring them to a boil over high heat.
Boil the nuts, uncovered, 3 minutes, then drain them.
Pry or pop the halves out of the shells.
The skin will usually remain in the shell; scrape off any bits that adhere to the nuts.
Halve each piece.
Return nuts to the rinsed-out saucepan; add the skin of one tangerine and enough cold water to cover the nuts.
Bring the liquid to a boil, lower heat, and simmer the nuts gently, partly covered, until they are translucent, about 1 hour.
If necessary, add more boiling water to keep the nuts covered.
Using a slotted spoon, lift the nuts from the cooking liquid, leaving any scum behind.
Discard the liquid and peel.
Combine the sugar, water and remaining tangerine peel in the rinsed-out saucepan; bring the mixture to a boil.
Simmer the syrup 10 minutes, then add the chestnuts.
Bring the syrup to a boil again, then lower heat and simmer the chestnuts, covered, for 15 minutes.
Remove the pieces of zest; return the sauce to boiling and simmer it for 3 minutes.
Ladle the nuts and syrup into a sterilized storage jar and add orange liqueur.
Cover the jar, shaking it to mix everything, then cool and refrigerate.
The flavor improves for several weeks.
Stores for up to a year in the refrigerator.
The author suggests spooning this sauce into stemmed glasses and topping it with lightly whipped cream, or serving it as an ice cream topping.
Yield: About 2 1/2 cups.
From _Fancy Pantry_ by Helen Witty.
New York: Workman Publishing Company, Inc.
, 1986.
ISBN 0-89480-037-X.
Typed for you by Cathy Harned.
