Baked Apples & Chestnut Puree Recipe
Ingredients:
1 lb fresh chestnuts or
1 1/2 cup canned or bottled chestnuts -or
4 oz dried chestnuts, cooked
1/3 cup soy milk
1/3 cup apple juice
5 tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup raisins or currants
6 each sweet apples
1 few tb lemon juice
1 additional cinnamon
3/4 cup white wine
3 tbsp margarine
1 each cinnamon stick
1 mint leaves & thin orange - slices, for garnish
Instructions:
Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in
water, for 20 minutes till expanded & lighter in colour. To prepare
canned chestnuts, cook in their liquid till heated through. To
prepare dried chestnuts, cook according to package directions. Drain
& rinse hot chestnuts under cold water. Cut off flat part with a
sharp knife & scoop nut meat with a spoon. In a food processor,
combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts
cinnamon & nutmeg. Fold in raisins or currants. Peel apples & remove
core from top, leaving the bottom intact. Hollow out the apple
leaving a 1/2" shell. Brush shell with lemon juice to prevent
discoloration. Sprinkle inside with a little cinnamon. Chop scooped
out apple & mix with the chestnut puree. Fill apple shells with
chestnut-apple stuffing. Place in a grease proof dish & pour wine &
remaining syrup around the base of the apples. Add margarine &
cinnamon stick to the pan. Bake 30 to 40 minutes, basting
occasionally with the wine mixture. Garnish & serve.
Servings: 6
