中学时我曾到日本当过一段时间的交换生，当时寄住的家庭在日本本州一个小镇。小镇盛产栗子，所产的栗子酱在日本也非常有名。

当地人喜欢到菜市场买新鲜的栗子自己在家做栗子酱，我也一直以为栗子酱是日本美食。一直到很多年后才知道它其实是法国美食。

这款栗子酱抹法棍特别好吃，是我当时非常喜欢的早饭选择。秋天是吃栗子的好季节，做一罐栗子酱可以抹面包，也可以做非常好吃的法式甜点哦！

I went to Japan as an exchanged student when I was 15, the small town I visited is famous of chestnuts. My host at that time often brought fresh chestnuts from the local market to make this Chestnut spread. 

I loved having it with with french baguette for breakfast and always thought this spread is Japanese instead of French.

Not until much later that I learnt that this delicious spread is actually of French origin and is the key ingredient in the famous dessert Mont Blanc. 

材料:

450 克 的栗子肉 或 800 克 带壳栗子

250-300 克 糖

1/2 小勺 天然香草精 

一点点 食盐

Ingredients:

450 g of Shelled Chestnuts or 800 g Chestnuts in shells

250-300 g of sugar

1/2 tsp of vanilla essense 

a pinch of salt

1. 如果用的是带壳栗子，先煮/烤栗子，趁热去壳和内皮。我用了冷冻栗子，直接清洗一下就用了。

2. 把栗子放到锅子里，加水没过栗子，煮滚后转中火煮15-20分钟，直至栗子肉变软。

3. 把煮好的栗子肉用搅拌机/食物料理机搅拌成蓉。

1. Peel the chestnuts with your favorite method, since I am using frozen chestnuts, I just remove the chestnuts and rinse it with water.

2. Place the chestnuts in a pot and cover them with about an inch of water. Bring the water to boil and cook the chestnuts until tender. It takes about 15-20 minutes.

3. Place the cooked chestnut and the water in a blender/food processor and puree until smooth.

4. 在带果酱功能的面包机内胆里加几滴油、香草精和白糖。把栗子蓉覆盖在上头后开启果酱功能。如果过完一遍果酱功能后栗子酱还是不够稠的话，可以再走一遍果酱功能。

注：如果你的面包机没有果酱功能的话，也可以把栗子酱放到锅子里，在炉子上煮至浓稠，间中不断搅拌防沾即可。

5. 冷却后装罐，冷藏后可食用2-3周左右。

4. Place a few drops of oil，sugar and vanilla essence in the bread machine and add the chestnut puree, add the vanilla essence and start the Jam making function in bread machine. Once the function is done, check the consistency of the spread, it should be a little thick and not runny, if it is still too runny and watery, run the Jam function again until desired consistency is reached. 

Note：You can also cook the chestnut spread over stove top in a heavy bottom pan with constantly stirring it until the desired consistency reached.

5. Let cool and store the spread in sanitized jars. Refrigerate the spread and consume within 2-3 weeks.

欢迎到我的英文博客玩--

http://www.echoskitchen.com/2017/10/chestnut-spreadcreme-de-marrons.html