Posted by g on January 17, 1998 at 13:00:27:
In Reply to: Marron paste posted by Susan on January 17, 1998 at 10:15:46:
Yeh thats the way to do it,
for this cake you can just score an X in the side of the nut,
simmer for 20 minutes and peel. Puree in a processor but don't
overdo it or they get gummy. The sweetened type is good for mixing into whipped cream.
Make sure they are done before peeling them all, the meat should be like a boiled potato, dry and sort of mealy.
It depends on what you want to do with it.
Gerard