Baked apples & chestnut puree
6 Servings
Ingredients
| Quantity | 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 |
| Few tb lemon juice | ||
| Additional cinnamon | ||
| ¾ | cup | White wine |
| 3 | tablespoons | Margarine |
| 1 | each | Cinnamon stick |
| Mint leaves & thin orange slices for garnish | ||
Directions
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.