Title: Baked Apples and Chestnut Puree
Categories: Dessert Diet Vegetable
Yield: 6 Servings
| 1 | lb | Fresh chestnuts OR |
| 1 1/2 | c | Canned or bottled chestnuts -OR |
| 4 | oz | Dried chestnuts, cooked |
| 1/3 | c | Soy milk |
| 1/3 | c | Apple juice |
| 5 | tb | Maple syrup |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/3 | c | Raisins or currants |
| 6 | | Sweet apples |
| | | Few tb lemon juice |
| | | Additional cinnamon |
| 3/4 | c | White wine |
| 3 | tb | Margarine |
| 1 | | Cinnamon stick |
| | | Mint leaves & thin orange - slices for garnish |
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.