Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Fresh chestnuts OR |
1½ cup | Canned or bottled chestnuts OR |
4 ounces | Dried chestnuts, cooked |
⅓ cup | Soy milk |
⅓ cup | Apple juice |
5 tablespoons | Maple syrup |
1 teaspoon | Cinnamon |
¼ teaspoon | Nutmeg |
⅓ cup | Raisins or currants |
6 eaches | Sweet apples |
\N \N | Few tb lemon juice |
\N \N | Additional cinnamon |
¾ cup | White wine |
3 tablespoons | Margarine |
1 each | Cinnamon stick |
\N \N | 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 ½" 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.
"Vegetarian Times", December, 1993 Submitted By MARK SATTERLY On 07-20-95