Rum-glazed Sweet Potato, Apple and Chestnut Gratin

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Rum-glazed Sweet Potato, Apple and Chestnut Gratin

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<RcpE name= " Rum-glazed Sweet Potato, Apple and Chestnut Gratin " author= " Cooking

Live # 9416, Thanksgiving Side Dishes " >

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<![CDATA[

* Exported from MasterCook *

 

Rum-glazed Sweet Potato, Apple and Chestnut Gratin

 

Recipe By :Cooking Live # 9416, Thanksgiving Side Dishes

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds sweet potatoes -- pricked several time

3 golden delicious apples

1/4 cup fresh lemon juice

1 cup halved vacuum-packed roasted chestnuts

3/4 stick unsalted butter

1/2 cup firmly packed light brown sugar

1/2 cup honey

2 tablespoons dark rum

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground mace

 

Preheat the oven to 400 degrees. Bake the sweet potatoes in the middle of the

oven for 45 minutes to 1 hour, or until tender. Let

them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices.

Peel the apples and cut them lengthwise into

eights. In a bowl toss the apples with lemon juice and arrange them with the

sweet potato slices in a buttered 14-inch gratin dish.

Sprinkle with the chestnuts. In a stainless steel or enameled saucepan cook the

remaining ingredients over moderate heat, stirring,

until the sugar is dissolved. Spoon the mixture oven the sweet potatoes and

apples and bake the gratin in the middle of the oven,

basting occasionally, for 30 minutes, or until the apples are just tender and

the sweet potatoes are heated through. The uncooked

gratin, can be assembled 1 day ahead and kept refrigerated, covered. Bake,

uncovered, basting occasionally, for 40 minutes. Put the

gratin under a preheated broiler about 4 inches from the heat until the edges

are browned lightly.

 

Source:

" Gourmet Magazine "

S(Formatted by):

" KES on 12/01/00 "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 0 0 904744 0 0 0 0 0 0 0

 

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<Serv qty= " 8 " />

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<CatS>

<CatT>

Side Dishes/Vegetables

</CatT>

</CatS>

<IngR name= " sweet potatoes " unit= " pounds " qty= " 3 " >

<IPrp>

pricked several times with a skewer

</IPrp>

</IngR>

<IngR name= " golden delicious apples " qty= " 3 " ></IngR>

<IngR name= " fresh lemon juice " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " halved vacuum-packed roasted chestnuts " unit= " cup " qty= " 1 " >

<INtI>

904744

</INtI>

</IngR>

<IngR name= " unsalted butter " unit= " stick " qty= " 3/4 " ></IngR>

<IngR name= " firmly packed light brown sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " honey " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " dark rum " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " cinnamon " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground ginger " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground mace " unit= " teaspoon " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Preheat the oven to 400 degrees. Bake the sweet potatoes in the middle of the

oven for 45 minutes to 1 hour, or until tender. Let

them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices.

Peel the apples and cut them lengthwise into

eights. In a bowl toss the apples with lemon juice and arrange them with the

sweet potato slices in a buttered 14-inch gratin dish.

Sprinkle with the chestnuts. In a stainless steel or enameled saucepan cook the

remaining ingredients over moderate heat, stirring,

until the sugar is dissolved. Spoon the mixture oven the sweet potatoes and

apples and bake the gratin in the middle of the oven,

basting occasionally, for 30 minutes, or until the apples are just tender and

the sweet potatoes are heated through. The uncooked

gratin, can be assembled 1 day ahead and kept refrigerated, covered. Bake,

uncovered, basting occasionally, for 40 minutes. Put the

gratin under a preheated broiler about 4 inches from the heat until the edges

are browned lightly.

</DirT>

</DirS>

<Srce>

Gourmet Magazine

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

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